Slice the pork and serve with a drizzle of olive oil and a pinch of paprika to finish, and the potatoes on the side.
Ingredients
- pork fillet (Ibérico pork if possible) 600g, trimmed
- paprika 1 tsp, plus a pinch
- dried oregano 1 tsp
- ground cumin ½ tsp
- garlic chopped to make 1 tsp
- olive oil
- potatoes 500g, peeled and cubed
- savoy cabbage 150g, chopped
- pancetta cubes 100g
- garlic 1 clove, chopped
Method
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Step 1
Marinate the pork fillet with all the spices and the garlic, 2 tbsp oil and a pinch of salt, and chill for at least 2 hours, or overnight if possible.
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Step 2
For the trintxat, cook the potatoes and the cabbage in boiling salted water for about 20 minutes, then drain and mash them together.
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Step 3
Fry the bacon and the garlic in 1 tbsp of olive oil in a frying pan until golden, then add the potatoes with the cabbage and mix well. Set aside while you make the pork.
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Step 4
Heat the oven to 220C/fan 200C/gas 7. Remove the pork from the marinade and sear the pork fillet in a hot pan in 1 tbsp oil on all sides for 10 minutes. Transfer to the oven and cook for 20-25 minutes until cooked through. If you have a meat thermometer, the middle should reach 70C. Remove from the pan and rest for 10 minutes under foil. Reheat the potatoes gently in the frying pan and season.
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Step 5
Slice the pork and serve with a drizzle of olive oil and a pinch of paprika to finish, and the potatoes on the side.
Nutritional Information
- Kcals 472
- Carbs 21.8g
- Protein 40.3g
- Fat 24.1g
- Salt 1.5g
- Saturates 5.5g
- Fibre 3.3g
