RICARDO's Menu for Easter Weekend

Ricardo tenderloin

Pork Tenderloin with Fig Glaze and Herbs


 
PREPARATION 10 MIN
COOKING 20 MIN
MARINATING 15 MIN
SERVINGS 6

INGREDIENTS

 


PREPARATION

  1. On a plate, coat the meat with the oil. Sprinkle with the salt and top with the herbs and garlic. Let marinate for 15 minutes at room temperature.
  2. With the rack in the middle position, preheat the oven to 375°F (190°C).
  3. In an ovenproof skillet over high heat, brown the meat on all sides with the herbs and garlic.
  4. Transfer the skillet to the oven and roast for 15 minutes or until a thermometer inserted into the centre of each tenderloin reads 145°F (63°C), turning the meat halfway through cooking. Remove from the oven and brush with the fig jam. Let rest for 5 minutes.
  5. On a work surface, thinly slice the meat and serve with grilled asparagus with romesco sauce (see recipe).

 

 


Grilled Asparagus with Romesco Sauce 


PREPARATION 25 MIN
COOKING 40 MIN
SERVINGS 6

INGREDIENTS

Romesco Sauce

Asparagus


 

PREPARATION

Romesco Sauce

  1. With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. On the prepared sheet, toss the bell and cherry peppers with 1 tbsp (15 ml) of the oil. Roast, skin side up, for 25 minutes or until the peppers begin to brown. Place them in an airtight container, seal and let cool. Remove the skins and seeds.
  3. In a blender, purée the peppers with the remaining ingredients until smooth. Season with salt and pepper. Set aside.

Asparagus

  1. On the same baking sheet, toss the asparagus and green onions with the oil. Season with salt and pepper. Roast for 15 minutes or until the vegetables are tender, turning them halfway through cooking.
  2. Spread half of the sauce on a serving platter. Top with the asparagus and green onions. Serve with the remaining sauce.

 

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