{"id":27616,"date":"2015-12-17T00:00:00","date_gmt":"2015-12-17T05:00:00","guid":{"rendered":"https:\/\/www.diabete.qc.ca\/en\/diabetes\/diabetes-management\/recipes\/filet-de-porc-sauce-romesco-et-ratatouille\/"},"modified":"2023-05-29T17:34:49","modified_gmt":"2023-05-29T21:34:49","slug":"pork-tenderloin-with-romesco-sauce-and-ratatouille","status":"publish","type":"recipe","link":"https:\/\/www.diabete.qc.ca\/en\/diabetes\/diabetes-management\/recipes\/pork-tenderloin-with-romesco-sauce-and-ratatouille\/","title":{"rendered":"Pork tenderloin with Romesco sauce and ratatouille"},"content":{"rendered":"<div class=\" block-background theme-block theme-block--innerblock alignfull bg-color--grey bottom-concave red-sun-left\" >\n\n  <span class=\"theme-block__label\">Section with background<\/span>\n  \n      <div class=\"background-img\">\n      <img decoding=\"async\" src=\"https:\/\/www.diabete.qc.ca\/wp-content\/themes\/diabete.qc.ca\/dist\/images\/block-background\/red-sun-left.svg\" alt=\"\">\n    <\/div>\n  \n  \n    \n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column has-white-background-color has-background is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<p><strong>Ratatouille<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30 ml (2 tablespoons) olive oil<\/li>\n\n\n\n<li>\u00bd eggplant, brunoise<\/li>\n\n\n\n<li>salt and freshly ground pepper<\/li>\n\n\n\n<li>1 red bell pepper, diced<\/li>\n\n\n\n<li>1 zucchini, brunoise<\/li>\n\n\n\n<li>1 medium onion, chopped<\/li>\n\n\n\n<li>2 fresh tomatoes, brunoise<\/li>\n\n\n\n<li>4 garlic cloves, chopped<\/li>\n\n\n\n<li>4 sprigs dry thyme, leaves removed<\/li>\n\n\n\n<li>30 ml (2 tbsp.) fresh basil, leaves removed, coarsely chopped<\/li>\n<\/ul>\n\n\n\n<p><strong>Romesco sauce&nbsp;<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 tomatoes, cut in 2<\/li>\n\n\n\n<li>250 ml (1 cup) almonds<\/li>\n\n\n\n<li>2 garlic cloves, peeled<\/li>\n\n\n\n<li>250 ml (1 cup) dry bread, diced<\/li>\n\n\n\n<li>1 pinch cayenne pepper (to taste)<\/li>\n\n\n\n<li>5 red peppers, roasted (Piquillos)<\/li>\n\n\n\n<li>30 ml (2 tablespoons) sherry vinegar<\/li>\n\n\n\n<li>30 ml (2 tablespoons) olive oil<\/li>\n\n\n\n<li>Salt and freshly ground pepper<\/li>\n<\/ul>\n\n\n\n<p><strong>Porc tenderloin<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>15 ml (1 tablespoon) Mycryo cocoa butter or olive oil<\/li>\n\n\n\n<li>5 ml (1 tsp.) smoked paprika<\/li>\n\n\n\n<li>1 clove garlic, minced<\/li>\n\n\n\n<li>2.5 ml (1\/2 tsp.) sumac<\/li>\n\n\n\n<li>salt and freshly ground pepper<\/li>\n\n\n\n<li>1 pork tenderloin, 600 g (1 lb 5 oz)<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column has-grey-300-background-color has-background is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 180\u00b0C (350\u00b0F), with the rack in the middle of the oven.<\/li>\n<\/ol>\n\n\n\n<p><strong>Ratatouille<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat a drizzle of olive oil in a frying pan over high heat and brown the brunoise of eggplant for a few minutes. Season lightly with salt and pepper. Set aside in a bowl.<\/li>\n\n\n\n<li>Repeat for each vegetable (bell pepper, zucchini, onion, tomatoes and garlic).<\/li>\n\n\n\n<li>Add thyme and basil to the bowl containing all the vegetables. Adjust seasoning if necessary and keep warm.<\/li>\n<\/ol>\n\n\n\n<p><strong>Romesco sauce&nbsp;<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>On a baking sheet, brown the tomatoes, flat side down. Bake for approx. 25 minutes.<\/li>\n\n\n\n<li>Place baked tomatoes and all ingredients in food processor and blend until smooth. If necessary, adjust consistency with a little water.<\/li>\n<\/ol>\n\n\n\n<p><strong>Pork tenderloin<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Raise oven temperature to 230\u00b0C (450\u00b0F).<\/li>\n\n\n\n<li>In a bowl, combine Mycryo cocoa butter or olive oil, smoked paprika, garlic, sumac, salt and pepper. Coat pork tenderloin with seasoning mixture.<\/li>\n\n\n\n<li>In a hot, fat-free nonstick skillet, pan-fry tenderloin for about 2 minutes.<\/li>\n\n\n\n<li>Turn and cook for a further 2 minutes.<\/li>\n\n\n\n<li>Bake for 8 minutes.<\/li>\n<\/ol>\n\n\n\n<p><strong>Dressing<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place the ratatouille in the center of each plate and a portion of pork tenderloin on top. Drizzle with Romesco sauce and serve.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n                    \n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":27713,"template":"","meal-type":[35],"ingredient-type":[36],"recipe-feature":[44],"class_list":["post-27616","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","meal-type-plats-principaux","ingredient-type-viandes-et-volailles","recipe-feature-sans-lactose"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/recipe\/27616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/media\/27713"}],"wp:attachment":[{"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/media?parent=27616"}],"wp:term":[{"taxonomy":"meal-type","embeddable":true,"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/meal-type?post=27616"},{"taxonomy":"ingredient-type","embeddable":true,"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/ingredient-type?post=27616"},{"taxonomy":"recipe-feature","embeddable":true,"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/recipe-feature?post=27616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}