#iberianpork 
#sweetpaprika 
#redchili 
#truffleoil 
#babypotatoes 
#50min

Ingredients (2px)

• 600g iberian pork loin
• 1/4 glass Oporto wine
• 1/2 glass white wine
• 2 sweet red chillies
• 1tbsp black peppercorns
• half beef stock Knorr
• 1cup fresh rosemary leaves
• 1tbsp sweet paprika
• sea salt
• 400g baby potatoes
• truffle olive oil
• regular olive oil
• 10g garlic butter
• 2 garlic cloves
• dijon mostard
• 1tbsp tomato purée
• 1 cup fresh basil leaves

Method

Total Time:50 minutes (marinate the pork the day before)

For preparing the coat, start by smashing the basil leaves, garlic butter, garlic, mustard, paprika, black peppercorns and the red chillies with a mortar and pestle. Soak it with the olive oil. Dissolve half a Knorr beef stock in 1/4 Oporto wine. Lay over a deep plate the the pork loin and cover it first with the Oporto wine stock cube mixture and than massage the piece with the previously made basil paste. Pour the white wine and massage once again.

Cover with aluminium foil and let it rest for the night. You can rest too…

Pre-heat the oven to 200C/Gas 6.

Wash and cut the baby potatoes in half, put it in a roasting tin, drizzle with truffle olive oil, sprinkle with sea salt and the rosemary leafs. Take it to the oven for 30 minutes or until golden.

Set the temperature to 190C/Gas 5, put the loin in a separated roasting tin and take it the oven for 50 minutes.

Serve it with a crunchy green salad and vine tomatoes.

While everyone is waiting to be served, take a picture, post to instagram & twitter and tag #foodinspiresmind @foodinspiresme

Bon appetit!