Salt-baked pork fillet with stuffed piquillo peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Pork tenderloin 2 pieces of 350 g 700 g
- Piquillo peppers 12 whole, drained 240 g
- Potato peeled 600 g
- Egg yolk 1 pasteurised 18 g
- Butter 25 g
- Extra virgin olive oil 15 g
- Salt coarse, inedible crust; not the amount eaten 2000 g
- Water 150 ml to moisten salt 150 g
- Parsley 3 g
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Method
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Preheat the oven to 200°C. Chop the potatoes and boil for 20 minutes until tender. Drain and mash with the butter. Cool slightly for 2 minutes and mix in the pasteurised yolk. Fill the piquillo peppers with a spoon or piping bag and place in a baking dish with the oil over them.
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Mix the coarse salt with the 150 ml water until it resembles damp sand. Spread a salt base in a baking dish, add the pork fillets trimmed of excess surface fat and cover completely with the remaining salt, pressing into a crust.
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Bake for 25–35 minutes depending on thickness. Use a probe inserted into the centre of the meat to check for 70°C for 2 minutes; cracks in the salt do not establish doneness. Bake the peppers in a separate dish for the final 12–15 minutes until the filling is piping hot.
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Rest the pork fillets for 5 minutes. Carefully break the crust, discard all the salt and brush any remaining crystals off the meat. Slice into medallions and serve with three peppers per person and parsley.
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