Spanish Lomo Adobado
with Roasted Garlic Chimichurri
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
This paleo recipe is a lean, clean, flavour machine. Pork tenderloin gets a traditional Spanish spice rub of tangy pepper and smoked paprika. The juicy slices adorn a bright sauté of mini peppers, along with chimichurri sauce nicely mellowed with roasted garlic.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 30ml Chimichurri
- 300g Mini sweet peppers
- 50g Sliced red onions
- 15g Minced roasted garlic
- 25g Almonds
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
3 g
Sodium
390 mg
Total Carb
18 g
Sugars
6 g
Protein
44 g
Fibre
8 g
Preparation
Start the pork
- Preheat the oven to 450°F.
- Pat the pork dry; rub with the spices and a drizzle of oil.
- In a large, oven-safe pan, heat a drizzle of oil on medium.
- Add the pork and cook, turning occasionally, 4 to 6 min., until seared.
Roast the vegetables & finish the pork
- Halve and core the sweet peppers lengthwise.
- In a large bowl, combine the sweet peppers, onions, a drizzle of oil and S&P.
- To the pan of pork*, add the sweet peppers and onions.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- In the last 4 min., add the almonds.
- Transfer the pork to a cutting board and let rest before slicing.
Season the chimichurri
- In a small bowl, combine the chimichurri and garlic.
Plate your dish
- Divide the pork and vegetables between your plates.
- Drizzle with the chimichurri. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
