Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the harissa and smoked paprika rub by combining 2 tablespoons of harissa paste, 1 tablespoon of smoked paprika, 3 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a small bowl.

2. 2

   Rub the mixture evenly over a 500-gram pork tenderloin, then place the tenderloin into a vacuum-sealable bag with 1 tablespoon of olive oil and seal it tightly.

3. 3

   Preheat a water bath to 60°C (140°F) using a sous-vide circulator, then submerge the sealed pork tenderloin into the preheated bath and cook for 1.5 hours.

4. 4

   While the pork cooks, peel and dice 700 grams of potatoes, boil them in salted water until very tender, then drain and return them to the pot over low heat to dry for a few minutes.

5. 5

   Add 150 ml of chicken broth, 30 grams of butter, 0.25 teaspoon of saffron threads, and 100 grams of drained piquillo peppers to the potatoes, then mash or blend until a smooth purée forms.

6. 6

   Remove the pork tenderloin from the sous-vide bag, pat it completely dry with paper towels, and sear it in a hot pan with 1 tablespoon of olive oil for 2-3 minutes per side until a golden-brown crust forms.

7. 7

   Let the seared pork rest for 5 minutes before slicing it into medallions, then drizzle the Saffron Potato and Piquillo Pepper Purée with 1 teaspoon of sherry vinegar and serve alongside the sliced pork.