This is a simple low-calorie Spanish roast. You'll rub pork tenderloin with dried oregano and pan-fry it gently. Instead of gravy, you'll make a salsa verde (green sauce) from fresh parsley, shallot, garlic and olive oil. Served with a sweet and sour stuffed pepper and smoky sweet potato cubes.
Prep Time
35 min
Cuisine
Spanish
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
305 kJ 71 kcal
1443 kJ 338 kcal
Fat of which saturates
0.7 g 0.2 g
3.1 g 0.8 g
Carbohydrate of which sugars
10.5 g 3.5 g
49.7 g 16.5 g
Fibre
1.7 g
8 g
Protein
6.7 g
31.5 g
Salt
0.12 g
0.59 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
Allergens highlighted by † (mustard, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Dice the sweet potatoes (skins on)
Add the diced sweet potatoes to a baking tray, drizzle them with vegetable oil and scatter the smoked paprika over
Season them with a generous pinch of salt and pepper and put the tray in the oven for 30 min or until cooked through and crispy
2
Meanwhile, cut the red pepper[s] in half and deseed (scrape the seeds and pith out with a teaspoon)
Dice the tomato[es]
Peel and finely chop the shallot[s]
3
Add the halved peppers to a baking tray and stuff them with the diced tomato and half of the chopped shallot
Drizzle them with the red wine vinegar
Season them with a pinch of both salt and pepper and drizzle generously with olive oil
Put the tray in the oven for 20-25 min or until they have softened and wrinkled at the edges - these are your sweet and sour peppers
4
Meanwhile, peel and finely chop (or grate) the garlic
Chop the parsley finely, including the stalks
5
Add the chopped parsley to a pestle and mortar with a pinch of salt and a drizzle of olive oil
Grind to a paste, then add the chopped garlic, Dijon mustard and remaining chopped shallot
Stir in 3-4 tbsp olive oil - this is your salsa verde
6
Scatter the dried oregano and a large pinch of salt over a clean chopping board
Pat the pork tenderloin dry and roll it in the salty dried oregano
Heat a pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a medium-high heat
Once hot, add the herby pork and cook for 2 min, turning occasionally until lightly browned
7
Once the pork has browned, reduce the heat to medium, add a splash of water, cover with a lid and cook for 8-10 min, turning once half way through
Once cooked, transfer the cooked pork to a chopping board, cover with a tea towel and set aside to rest for 3 min
Tip: resting the meat helps it to relax and keeps it juicy!
Once rested, slice the pork tenderloin
8
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