Here’s my version of the fabulous looking Pork Tenderloin with Poppy Seeds and Olives in the recipes given to us by Taste of Spain at Food Blogger Connect. It was a quick and easy dish to make for supper but tasted really quite special, thanks to the olives, sherry vinegar and poppy seeds I think.
2 or 3 steaks cut from a piece of pork tenderloin per person
Poppy seeds to coat
Olive oil to fry
2 handfuls of watercress
For the Olive Vinaigrette (makes enough for 2, but this keeps well in the fridge overnight)
2 teaspoons of sherry vinegar
1 tablespoon of virgin olive oil
1 small clove of garlic, crushed
100 grams of stoned green or black Spanish olives
10 cherry tomatoes (mine were gardener’s delight)
Half a small yellow pepper
A little red chili
Slice the olives and tomatoes and dice the yellow pepper.
Chop the chili finely
Mix all the ingredients in a bowl and put to one side.
Beat the pieces of pork fillet out till they are about half a cm thick then coat in poppy seeds.
Sear the pork fillet pieces in a pan with olive oil till cooked through (mine took about 2 minutes on each side).
Serve two or three pieces of pork fillet per person with a little watercress and the olive vinaigrette .