Spanish-style pork tenderloin

Serves : 4

Preparation time: 15 minutes

Cooking Time: 25 minutes

Ingredients

• 1 lemon, juice
• 1 pinch saffron
• 30 ml (2 tbsp.) sweet smoked paprika
• 2 garlic cloves, minced
• 15 ml (1 tbsp.) sugar
• 125 ml (1/2 cup) green olives, finely chopped
• 5 ml (1 tsp.) thyme, leaves removed
• 90 ml (6 tbsp.) olive oil
• 2 Québec pork tenderloins, in 2 or 3 segments
• 2 jalapenos, seeds and membranes removed, sliced into rounds
• 2 red peppers, cut into large squares
• 16 cocktail tomatoes
• 5'' chorizo, cooked, sliced
• 4 portions cooked rice
• 4 artichokes in oil, coarsely chopped
• salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. In a bowl, mix lemon juice, saffron, paprika, garlic, sugar, olives, thyme and oil.
3. Divide the mixture into 2/3, 1/3 portions.
4. Brush pork tenderloins with 1/3 of the mixture.
5. On the barbecue grill, grill the jalapenos and peppers for 3 minutes on each side.
6. Place the tomatoes on the grill and grill for 5 minutes.
7. Season the vegetables with salt and pepper and set aside.
8. On the grill, sear the pork tenderloins for 3 minutes on each side, then continue cooking indirectly at around 200°C (400°F) for 15 minutes.
9. Season the meat with salt and pepper.
10. On the grill, sear the chorizo for 2 to 3 minutes on each side, until the slices are colorful and crisp.
11. In a bowl containing the rice, add the remaining 2/3 of the sauce mixture, then add the vegetables, chorizo and artichokes and mix well. Check the seasoning.
12. Serve a portion of vegetable rice with a pork medallion.