Smoked Pork Fillet
Every time I pop to the supermarket and buy a pork fillet I always think someone should be waiting outside to stop me from stealing because it’s such a BARGAIN! At my local supermarket it’s just £3.50 for a whole fillet that can easily feed 4.
This is a really popular cut of meat in Spain and you’ll often find it in on restaurant menus as ‘solomillo’ and it will often be accompanied with a whisky or sherry sauce that may be finished with a touch of cream…sooo good. I’ve not included a sauce in this recipe but this will definitely be the first of many recipes using pork fillet so keep your eyes peeled.
This is really easy, quick and cheap tapas dish with a much fancier look. If you’re making it in advance you can marinate with some garlic, thyme and chilly…. a trinity of punchy flavours! I’ve just made sure to baste it with garlic and thyme during cooking that helps it take on some of the flavours.
The key to this dish is to make sure it doesn’t dry out. Like any lean meat, a couple of minutes over and you’ll be left with a chewy texture so I’ve got a tip on how to make sure you end with a succulent piece of pork.
Ingredients
Pork Fillet/Tenderloin
1 garlic clove
spring Thyme
2 tsp Paprika
2 tsp butter
1 tsp olive oil
Method
Preheat your oven to 180C.
Season the pork fillet with plenty of salt and pepper. Then rub some olive oil over all the sides.
Heat your pan till it starts smoking and add a tsp of oil. Sear the pork on all sides until you have a slightly blackened finish. This is going to help give that smokey taste.
Meanwhile rub together the butter and paprika with your fingertips.
Once the meat is seared, turn the heat off and add the butter mix, garlic and thyme. Make sure to cover the pork fillet really well in the butter.
Add 1 tbsp of water to the pan, cover with foil and place in the oven for 8-10 minutes.
Remove and cover with foil. Let it rest for 4 minutes
Slice the pork and finish with some coarse rock salt.
