Apple sauce is the conventional pork accompaniment, so why not slices of skinny, ripe pear with toasted pine nuts for just a little nuttiness?
Serves 4-6
Components
2 x pork tenderloins, about 800g in complete
150ml additional virgin olive oil, plus additional for frying
Sea salt and freshly floor black pepper
50ml candy apple or vermouth vinegar
3-4 contemporary oregano sprigs
1 tsp cumin seeds
1 tsp candy smoked pimentón
1 massive garlic clove, finely sliced
For the pears and hazelnuts
3 ripe comice pears, peeled, cored and finely sliced
Juice of 1 lemon
60g pine nuts, toasted
Recent oregano leaves, to garnish
Methodology
1. Preheat the oven to 180C (200C non-fan). Place an ovenproof frying pan over a excessive warmth. Rub the loins with a
