Pork fillet with parsley & garlic oil and roasted peppers

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).

Triturate parsley leaves, garlic and olive oil with an immersion blender (or any kind of blender) until you end with a consistent oil of parsley and garlic.

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.


From La comida de la familia, by FERRAN ADRIÀ


25 thoughts on “Pork fillet with parsley & garlic oil and roasted peppers

  1. I think you deserve your Sunday lie in – and well done you to thinking of everybody in your meal planning. This looks great and I often use that mix of garlic, parsley and olive oil on meat…it just does something magical to a simple grilled fillet!

  2. Garlic is one of my favorite in my cooking too… and this seems so delicious, in here we don’t eat (actually find) pork meat but I love it too, in abroad I eat… It would be so nice to try it with chicken or with other meats too. Thank you dear Giovanna, have a nice weekend, love, nia

    1. Hi Nia!
      Thanks a lot for your comment 🙂 I’m really sorry it took me this long to answer.
      The garlic and oil was amazing and I’m sure it will be super with chicken or other meat.

  3. That’s quite the schedule you keep, Giovanna. And for a Sunday, no less! This would be a great lunch — or dinner — to serve. It not only tastes good but those colors would make the dish so appealing — an important feature when dealing with some kids. 🙂

    1. Hi John!
      Thank you very much for your comment. I know that at my age people don’t use to sleep until noon, but is only one day a week… 😉
      The other night I thought of you, hold on, don’t get me wrong…I was watching a movie called Letters to Juliet (a Chick flick) and the thread of the story is the search for one Lorenzo Bartolini! Any connection?
      Have a nice Monday!

      1. Hello, Giovanna!
        No, there’s no connection between my family and the Leonardo of the movie. We, too, got a laugh when we first saw the movie trailers, though. We’re not used to seeing a name like Bartolini up on the big screen. 🙂

    1. Hi Mandy!
      Yes, is a lot of people, but is fun too. And is good for the kids and the grandparents 🙂
      Today I made Tabulé and chicken rolls with Roquefort cheese cream, delicious. Ah! And for dessert an orange mousse… yummy 😉
      Thank you very much for your comment!

    1. Hi Tandy!
      At what time do you wake up during the week? Wow!
      Is just one day a week, from Monday to Friday is 7:30. Saturdays… it depends 😉
      Thanks for your comment!

  4. I loved your description of Sundays, it all sounds like such a juggle of time. And I really like the way you think about what the kids should eat – that they should try new things and learn to like different foods. It sounds like a perfect Sunday lunch meal to me!

  5. I’m not a pork lover, but this recipe looks yummy! The only pork recipe that I cook once in a while is pork with orange and lemon juice with mash potatoes and spinach!

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