Pork loin with chorizo and tomato topping
HAVING been to Magaluf a few years ago I didn’t really get to sample what cuisine Majorca had to offer, pity really.
The island itself is beautiful and the capital Palma, with its cathedral towering above the millionaires yachts bobbing up and down in the harbour is a truly magnificent sight to behold.
The island has so many beautiful places to visit.
The Sobrassada, a traditional local Majorcan cured meat is the main ingredient in this dish, unfortunately I couldn’t get hold of it this time but I recreated the same dish using the next closest thing – Chorizo cooked down and blended with fresh tomatoes.
It looks a very simple dish, which it is but the great thing about it is, it packs so much flavour.
#GoldenApron23
Pork loin with chorizo and tomato topping
HAVING been to Magaluf a few years ago I didn’t really get to sample what cuisine Majorca had to offer, pity really.
The island itself is beautiful and the capital Palma, with its cathedral towering above the millionaires yachts bobbing up and down in the harbour is a truly magnificent sight to behold.
The island has so many beautiful places to visit.
The Sobrassada, a traditional local Majorcan cured meat is the main ingredient in this dish, unfortunately I couldn’t get hold of it this time but I recreated the same dish using the next closest thing – Chorizo cooked down and blended with fresh tomatoes.
It looks a very simple dish, which it is but the great thing about it is, it packs so much flavour.
#GoldenApron23
Cooking Instructions
- 1
Season your pork loin with salt and pepper.
In a hot frying pan, seal in all sides of your meat to lock in all of those juicy flavours.
Transfer to a hot oven for 25 mins. - 2
In the meantime, in another frying pan, fry off your Chorizo until it’s natural flavours pour out then add the tomatoes, Continue cooking for another five minutes.
Once the mixture has cooled down, blend until smooth. And spoon over the pork.
Cook for another 10 mins in the oven, remove, check the pork is cooked and let the pork relax for 10 mins then serve with a simple salad.
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