Pasta with Aljomar Iberico pork tenderloin and paprika

Ingredients

• 400 g pasta 
• 400 g ALJOMAR Iberico pork tenderloin
• 5 g smoked paprika 
• 100 g cream 
• 200 g spring onions 
• 8 piquillo peppers 
• 30 g olive oil 
• Salt and pepper

Method 

Cut the ALJOMAR Iberico pork tenderloin into cubes approximately 1x4cm. 

Cut the spring onions and the piquillo peppers into long, thin slices. In a bowl, mix the paprika, pepper and dash of salt. Sear both sides of the meat in an oiled skillet over high heat. 

Place seared meat in the bowl with the paprika, salt and pepper, coating well on both sides. Set aside. Add the spring onions to the skillet and cook for 8 minutes until well done. 

Cook the pasta in boiling salted water until al dente. Rinse and set aside. Add cream to deglaze the skillet with the sautéed onions. 

Reduce until sauce has thickened. 

Plating and presentation 

When the sauce reaches the desired consistence, add the piquillo peppers and simmer a few more minutes. 

Finally, add the pasta and bit of meat. Combine well and serve. 

If desired, sprinkle a bit more paprika for the finishing touch.