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Spanish Pork Tenderloin & Salsa Verde

Spanish Pork Tenderloin & Salsa Verde

Rating
4.5rating out of 5

(794 reviews from our customers)

Prep Time

35 min

Cuisine

Spanish

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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Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Red-pepper
1 red pepper
Tomato
1 tomato
garlic-clove
1 garlic clove
Dijon-mustard
1 tsp French Dijon mustard †
fresh-parsley
20g fresh parsley
paprika
1 tsp smoked paprika
dried-oregano
1 tbsp Italian dried oregano
sweet-potato
1 sweet potato
pork tenderloin (2 x 100g)
2 x 125g British pork tenderloins
Red-wine-vinegar
1 tbsp red wine vinegar †
You Will Need
Pestle & mortar, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red pepper
  • 1 tomato
  • 1 garlic clove
  • 1 tsp Dijon mustard<span class="strong">†</span>
  • 20g parsley
  • 1 tsp smoked paprika
  • 1 tbsp dried oregano
  • 2 medium sweet potatoes
  • 2 x 125g British pork tenderloin
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 305 kJ
72 kcal
1444 kJ
339 kcal
Fat
of which saturates
0.7 g
0.2 g
3.1 g
0.8 g
Carbohydrate
of which sugars
10.4 g
3.5 g
49.3 g
16.5 g
Fibre 1.6 g 7.8 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.
Ingredients contain
1 shallot
shallot
1 red pepper
red pepper
1 tomato
tomato
1 garlic clove
garlic
1 tsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
20g parsley
flat parley (100%)
1 tsp smoked paprika
ground smoked paprika
1 tbsp dried oregano
dried oregano
2 medium sweet potatoes
sweet potato
2 x 125g British pork tenderloin
pork (100%)
1 red wine vinegar sachet (15ml)
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 Spanish Pork Tenderloin & Salsa Verde

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 Spanish Pork Tenderloin & Salsa Verde

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 Spanish Pork Tenderloin & Salsa Verde

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 Spanish Pork Tenderloin & Salsa Verde

Meanwhile, peel and finely chop (or grate) the garlic 

Chop the parsley finely, including the stalks 

 

 

5 Spanish Pork Tenderloin & Salsa Verde

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 Spanish Pork Tenderloin & Salsa Verde

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 Spanish Pork Tenderloin & Salsa Verde

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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Serve the sliced pork over the salsa verde with the smoky sweet potatoes and sweet and sour roasted pepper to the side 

Enjoy!

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