| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 5g | 30g |
| sugars | fibre | protein | salt |
| 3g | 4g | 35g | 1.5g |
Why I Love Spanish Solomillo de cerdo a la brasa con patatas bravas
There’s something truly magical about Solomillo de cerdo a la brasa con patatas bravas that draws me in every time. Maybe it’s the intoxicating blend of smoked paprika and fresh herbs, or perhaps it’s the memories it evokes of sharing long, leisurely meals with friends and family. This dish, with its perfectly grilled pork tenderloin and crispy, spicy potatoes, holds a special place in my culinary heart.
The Perfect Marriage of Flavors
Growing up in Louisiana with French roots, I was naturally exposed to the rich Creole and French culinary traditions. However, my travels have allowed me to explore other vibrant cuisines, with Spanish food being a particular favorite. In this recipe, the tenderloin is marinated with garlic, rosemary, thyme, and smoked paprika, creating a delightful harmony of earthy and smoky flavors. When grilled to perfection, the pork becomes juicy and succulent, a true testament to the power of a well-balanced marinade.
The accompanying patatas bravas are a tantalizing contrast to the pork. Crispy on the outside, soft on the inside, and tossed in a spicy, tangy sauce made from tomato paste, hot sauce, and sherry vinegar, these potatoes add a fiery kick that complements the richness of the pork.
A Versatile Dish
One of the beauties of Solomillo de cerdo a la brasa con patatas bravas is its versatility. It can stand alone as a star dish for dinner, or it can be complemented with other Spanish favorites like paella de marisco for a broader feast. Additionally, the flavors are reminiscent of some Southern staples. It pairs surprisingly well with a side of Louisiana red beans and rice, bringing a fusion twist that’s sure to delight your taste buds.
The inspiration for this dish partly comes from the Spanish chef José Pizarro, known for his authentic and homely approach to Spanish cuisine. His ability to elevate simple ingredients into something extraordinary has always guided my culinary experiments.
In essence, Solomillo de cerdo a la brasa con patatas bravas isn’t just a recipe; it’s a celebration of flavors, textures, and cultures. It brings together the best of Spanish cooking with a touch of Louisiana soul, making it a beloved dish in my kitchen. Whenever I prepare this recipe, it’s more than just a meal – it’s an experience, filled with warmth, laughter, and the joy of good food shared with loved ones.
What You’ll Need
- 3 lbs pork tenderloin (solomillo de cerdo)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lbs potatoes, cut into cubes
- 1/4 cup mayonnaise
- 2 tbsp tomato paste
- 1 tbsp hot sauce
- 1 tbsp sherry vinegar
- 1 tsp smoked paprika
- 1 garlic clove, minced
- 1 tsp sugar
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley, chopped (for garnish)
Method
Step One: Prepare the Pork Marinade
In a large bowl, combine 1/4 cup olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix well. Add the 3 lbs pork tenderloin (solomillo de cerdo) to the bowl and coat it thoroughly with the marinade. Cover and let it marinate in the refrigerator for at least 2 hours, ideally overnight.
Step Two: Cook the Pork
Preheat the grill to medium-high heat. Remove the pork tenderloin from the marinade, letting any excess drip off. Grill the pork for approximately 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 10 minutes before slicing.
Step Three: Prepare the Patatas Bravas
Heat olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the 2 lbs of cubed potatoes. Fry the potatoes until they are golden brown and crispy, about 10-15 minutes. Remove from the oil and drain on paper towels. Season with salt and pepper to taste.
Step Four: Make the Bravas Sauce
In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp tomato paste, 1 tbsp hot sauce, 1 tbsp sherry vinegar, 1 tsp smoked paprika, 1 minced garlic clove, and 1 tsp sugar. Mix well until smooth. Adjust the seasoning with salt and pepper to taste.
Step Five: Serve
Arrange the sliced pork tenderloin on a serving platter. Serve the crispy potatoes alongside the pork and drizzle the bravas sauce over the potatoes. Garnish with chopped fresh parsley before serving. Enjoy your Solomillo de cerdo a la brasa con patatas bravas!
