Aljomar Pork tenderloin with roasted potatoes

Ingredientes

• 1 ALJOMAR iberico pork tenderloin 
• 4 medium potatoes (approx. 1 kg) 
• 1 T chopped chives 
• 6 T olive oil Fresh ground black pepper 
• 1 orange 
• A handful of whole pistachios, chopped 
• Chopped chives 
• salt

Method 

Preheat oven to 180ºC. Peel the orange with a paring knife, completely removing the white pith, then carefully cut into wedges. Wash the potatoes, wrap in aluminium foil and bake at 180ºC for about one hour or until soft. Peel and mash with a fork or potato masher. Add the olive oil, any remaining juice from peeling the orange, salt and pepper to taste. Set aside and keep warm. When ready to serve, add the chopped chive and pistachios. 

For the tenderloin: 

Bring the ALJOMAR Iberico pork tenderloin to room temperature by removing from refrigerator and letting sit for 35 minutes. In a hot skillet, sear the tenderloin on all sides for 10-12 minutes. Roast on a rack in a roasting pan at 130ºC for 20-25 minutes (depending on the size), allowing the drippings to accumulate in the pan. When finished, remove from oven and let rest for 7 minutes, covered in a foil tent with two openings. 

Plating and presentation 

Cut the tenderloin in generous slices, season and serve with the hot mashed potatoes, whole pistachios and some peeled orange wedges. Sprinkle with more chopped chives.