Wednesday, 26 June 2013


After a walk of almost 4 hours, we were quite hungry when we came home, my doughter is becoming a good cook, she is only 21 years old, but she has the kitchen feeling, but she want everything to be done a little to quick. I have discovered that no hurry in the kitchen is the best.,
Everything has to mature, like the good wines really.

No time to make the foto of the ingredients, Andrea was already cutting them, but here is the shopping list;

For 4 persons

1 solomillo de cerdo aprox. 1 kg ( 1 kg of pork tenderloin)
400 gr.champiñones. ( mushrooms)
800 gr patatas nuevas ( new potatoes)
1 cebolla grande. ( big onion)
3 ramas de romero. ( rosemary)
Sal. ( salt)
Pimienta. ( pepper)
Aove. ( extra virgen olive oil)
The ingredients ready chopped.

I start to chop the onion, wash the new potatoes well, pick out the smallest ones, cut in slices and put in layers in an ovenproof platter, and toss the chopped onion on top of the potatoes, add salt and some pepper.

Have a little olive oil in a frying pan, and fry the tenderloin ,after adding salt and pepper, but just to givi it a good colour, then put on the top of the potatoes and the onion.
Clean and cut the mushrooms in halfs and then every half in two or three pieces, depending on the size , then lay around the tenderlion.
Finish topping all with the rosemary and some olive oil.

The rosemary is my own dried one, but if you have frech, much better.
45-50 minutes in the oven at 200 degrees.

Ready from the oven.....................................
Cut the tenderloin in 4 parts, 1 for each plate, and serve the potato,onion, mushroom mix beside. the plate.
We use to have "vino tinto" I suggest a red wine from Ribera del Duero, and in the summer we keep it in the fridge for a couple of hours before serving, it makes the wine more refreshing, and we always have a glass of sparklig water with ice to quench the thirst.

 The Venetian House, beautiful  summer reading and sunday siesta in the garden.

Hope you enjoyed this sunday as much as I did.

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