Every other Sunday my in-laws come home for lunch. I like to make something special for them, but it must be something that appeals the elderly and that the children will eat without any moaning.
The problem is that I on Sundays like to sleep late and we have Mass at 13:30. So that make it complicated for me to cook something different for each age slot (besides kids need some food education, so they learn to eat everything) and be seated at 15:00 – 15:30.
Well, today’s recipe is perfect for this type of situation (the pictures are from a few weeks ago).
- 11:30 Wake up and get dress and pretty
- 12:00 Wash the peppers and place them in the oven
- 12:05 Breakfast
- 12:15 Walk the poor dogs
- 12:40 Turn off the oven and make the oil
- 12:45 Shower and dress Fernando (Their father take care of their breakfast J )
- 12:55 Yell to Javier, Isabel and Pilar for they to get ready
- 13:15 Make a run and try to get on time to Church
- 14:45 Back home. With plenty of time to make a rice (15 minutes) and a salad.
As you can see this dish requires little care and the outcome, I assure you, will not let you indifferent.
- 1 pork tenderloin sliced
- 2 red peppers
- 3 sprigs fresh parsley
- 100 ml extra virgin olive oil (0.4 °)
- 3 garlic clove
- Salt and pepper to taste
Wash the peppers, place them on a baking tray, sprinkle with olive oil and salt and roast in the oven at 200 ° C for 40 minutes. Let them cool (enough to handle) and peel, remove seeds and cut into strips, keep the juices.
Place pepper strips with their juice in a saucepan and boil over low heat for 5 minutes until caramelize. Reserve it.
Peel and blanch the garlic in water three times (introduce the garlic in boiling water for three to five seconds and then cool them with water or ice).
At the last moment, add salt and freshly ground black pepper to the meat and cook in a skillet with a little oil until golden and juicy.
To serve, place red peppers at the bottom, then the tenderloin and finished with a tablespoon of garlic and parsley oil.