Pork loin with roasted peppers and garlic & parsley olive oilPosted: January 2, 2012
Of course I had to get Ferran Adrià‘s The Family Meal. How could I not, specially if Ferran Adrià promises dishes any cook can do, at an affordable price of €5 per person? And, this is the first dish I did. While I am very proud I could pull an Adrià dish all by myself, I also have to say it was not horribly complicated. It could even be a weekday meal…. The dish itself s great – the sweetness of the red pepper combines to perfection with the pork. The parsley and garlic olive oil is fresh and has a delicate flavour. All in all, a delicious no-too-much-fuss.
Pork loin with roasted peppers and garlic & parsley olive oil
Ingredients (for 6)
- 2 large red peppers
- 100mL olive oil, plus extra for frying
- 6 garlic cloves (peeled)
- 3 springs fresh parsley
- 18 thin cut pork loin steaks
Preheat the oven to 200°C/400°F/Gas mark 6. Rinse the peppers, and then place in a roasting tin while still slightly wet.
Drizzle with a little olive oil and roast for 45min
Fill a small saucepan with water then add the garlic. Bring the pan to boil.
Lift the garlic out of the water and into a bowl of iced water to quickly cool. Repeat this twice, starting with cold water in the saucepan each time
After 45min, the peppers will be blackened and soft. Leave until cool enough to handle. Keep any juices that have collected in the pan.
Peel the skin from the peppers and remove the seeds. Do this over a bowl to catch any juices.
Cut the pepper flesh into thin strips. Put the peppers and the reserved juices into a pan and simmer over a low heat for 5min.
Pick the leaves from the parsley leaves from its stems.
Put the drained, blached garlic, parsley leaves and remaining oil into a tall jug or beaker. Process with a hand held blender until finely chopped.
Place a large frying pan over a high heat and add a little olive oil. Fry the pork for 1 1/2 min until golden on both sides and juicy in the middle.
Season the pork with salt and pepper, and serve with the peppers. Finish with a tablespoon of garlic and parsley oil.