{"id":3528,"date":"2011-01-25T11:05:05","date_gmt":"2011-01-25T10:05:05","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3528"},"modified":"2018-10-25T11:06:10","modified_gmt":"2018-10-25T09:06:10","slug":"lemon-and-rosemary-marinated-pork-tenderloin-with-spicy-ratatouille","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2011\/01\/lemon-and-rosemary-marinated-pork-tenderloin-with-spicy-ratatouille\/","title":{"rendered":"Lemon and rosemary marinated pork tenderloin with spicy ratatouille"},"content":{"rendered":"

Ingredients:<\/strong><\/p>\n

For the pork:<\/strong><\/p>\n

1 lemon, finely grated zest and juice of half<\/p>\n

1 tbsp. rosemary, very finely chopped<\/p>\n

1 tbsp. thyme, very finely chopped<\/p>\n

1 tbsp. sage, very finely chopped<\/p>\n

1 tbsp. runny honey<\/p>\n

1 tbsp. olive oil<\/p>\n

400g pork fillet (tenderloin), whole<\/p>\n

Sea salt and black pepper<\/p>\n

 <\/p>\n

For the ratatouille:<\/strong><\/p>\n

4 tbsp. extra virgin olive oil<\/p>\n

2 medium onions, finely diced<\/p>\n

2 cloves of garlic, finely diced<\/p>\n

1 chipotle chili, de-seeded and finely chopped<\/p>\n

2 tsp. hot paprika<\/p>\n

1 small aubergine, roughly diced<\/p>\n

1 medium courgette, roughly diced<\/p>\n

1 large orange pepper, de-seeded and roughly diced<\/p>\n

A glass of white wine<\/p>\n

2 tins (800g) of cherry tomatoes<\/p>\n

A bay leaf and a sprig of rosemary<\/p>\n

Sea salt and black pepper<\/p>\n

 <\/p>\n

Instructions:<\/strong><\/p>\n

1. Combine all the ingredients for the lemon and rosemary marinade in a bowl.<\/p>\n

 <\/p>\n

2. Rub the mixture over the pork, coating it evenly.<\/p>\n

 <\/p>\n

3. Set to one side to marinate and begin to prepare the ratatouille.<\/p>\n

 <\/p>\n

4. In a large pan, fry the onion and garlic in the oil over a low heat, until soft and translucent. Add the chili and paprika and cook for a couple of minutes. Add the vegetables and fry over a medium heat for 3-4 minutes. Add the wine, and once evaporated, add the tomatoes and herbs. Simmer gently for 40 minutes, or until the sauce is thick and concentrated.<\/p>\n

 <\/p>\n

5. Meanwhile, preheat the oven to 200\u00b0C. Don\u2019t forget to stir the ratatouille.<\/p>\n

 <\/p>\n

6. Remove the bay leaf and rosemary from the ratatouille and season to taste.<\/p>\n

 <\/p>\n

7. Sear the pork in a large non-stick frying pan for 1-2 minutes on each side.<\/p>\n

 <\/p>\n

8. Transfer the pork to an oven tray. Cook for 12-16 minutes, depending on thickness. Rest the meat for 3-4 minutes.<\/p>\n

 <\/p>\n

9. Slice and serve it with the ratatouille.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the pork: 1 lemon, finely grated zest and juice of half 1 tbsp. rosemary, very finely chopped 1 tbsp. thyme, very finely chopped 1 tbsp. sage, very finely chopped 1 tbsp. runny honey 1 tbsp. olive oil 400g pork fillet (tenderloin), whole Sea salt and black pepper   For the ratatouille: 4 tbsp. […]<\/p>\n","protected":false},"author":3,"featured_media":2506,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t