Pork tenderloin with zucchini ratatouille, recipe by Karlos Arguiñano
A complete and balanced meal with juicy meat and a homemade ratatouille full of flavor.
- 2 solomillos de cerdo
- 2 calabacines
- 2 tomates
- 2 cebollas
- 1 pimiento rojo
- 2 huevos
- aceite de oliva virgen extra
- sal
- pimienta negra
- perejil
- Para hacer el pisto, calienta 4-5 cucharadas de aceite en una tartera (cazuela amplia y baja). Pela y trocea las cebollas y ponlas a pochar en la cazuela. Retira el pedúnculo del pimiento, pélalo, trocéalo y añádelo a la cazuela. Deja pochar durante 8-10 minutos.
- Mientras se siguen pochando las hortalizas, pela el calabacín (una tira sí y una no) y córtalo en dados. Introdúcelos en la cazuela, sazona y deja pochar todo a fuego moderado durante 15-20 minutos.
- Pela los tomates, córtalos en daditos, añádelos y cocina durante 10-15 minutos más, removiendo de vez en cuando. Reserva el pisto caliente.
- Retira con un cuchillo las telillas de los solomillos y córtalos en medallones. Aplástalos ligeramente dando un golpe con la parte plana del cuchillo. Salpimiéntalos.
- Calienta un dedo de aceite en una sartén. Bate los huevos en un bol con una pizca de sal y con perejil picado al gusto. Pasa los medallones de carne por el huevo batido y fríelos en la sartén durante 1-2 minutos por cada lado. Retíralos a un plato con papel absorbente de cocina.
- Emplata a tu gusto el pisto con 3-4 piezas de carne por ración. Decora el solomillo de cerdo con pisto de calabacín con la clásica ramita de perejil y ¡a disfrutar!
In this new recipe for pork tenderloin with zucchini ratatouille, Karlos Arguiñano shows us a simple, balanced and very tasty combination that works equally well for lunch, dinner or a slightly more special occasion.
The secret lies in carefully preparing each component separately. The ratatouille is cooked slowly so the vegetables soften, concentrate their flavors, and acquire that characteristic mellow texture. Meanwhile, the sirloin is cooked for just a few minutes to retain its juiciness, with the unique touch of dipping the meat in beaten egg before frying, which gives it a smooth, golden coating that makes it even more irresistible.
Don't miss a single detail to achieve the perfect point for both preparations.
- 2 pork tenderloins
- 2 zucchini
- 2 tomatoes
- 2 onions
- 1 red pepper
- 2 eggs
- extra virgin olive oil
- shall
- black pepper
- parsley
Prepare the base of the ratatouille
To make the ratatouille, heat 4-5 tablespoons of oil in a casserole dish (a wide, shallow pan). Peel and chop the onions and sauté them in the pan. Remove the stem from the bell pepper, peel it, chop it, and add it to the pan. Let it cook for 8-10 minutes.
Add the zucchini
While the vegetables are still softening, peel the zucchini (leaving one strip unpeeled and one unpeeled) and dice it. Add it to the pot, season, and let everything simmer over medium heat for 15-20 minutes.
Add the tomato and finish the ratatouille
Peel the tomatoes, dice them, add them and cook for another 10-15 minutes, stirring occasionally. Keep the ratatouille hot.
Prepare the sirloin steak
Remove the membranes from the tenderloins with a knife and cut them into medallions. Flatten them slightly by tapping them with the flat side of the knife. Season with salt and pepper.
Coat and cook the meat
Heat a finger's depth of oil in a frying pan. Beat the eggs in a bowl with a pinch of salt and chopped parsley to taste. Dip the meat medallions in the beaten egg and fry them in the pan for 1-2 minutes on each side. Remove them to a plate lined with paper towels.
Plate and serve
Plate the ratatouille to your liking with 3-4 pieces of meat per serving. Garnish the pork tenderloin with the zucchini ratatouille with the classic sprig of parsley and enjoy!
Tips and tricks
For a creamy ratatouille, slow cooking and plenty of patience are recommended. When you think it's ready, leave it on low heat a little longer so the vegetables release their water, the flavors meld, and a smooth, creamy texture is achieved.
Peel the red bell pepper so that any tough skin doesn't interfere with eating the dish. To remove tough skins like those of tomatoes, it's best to use a ridged peeler.
Although it may seem like a minor detail, cutting the vegetables into similar-sized cubes helps a lot to ensure they cook at the same rate and the final texture is much more balanced.
Take advantage of this time to prepare a large batch of ratatouille and, divided into jars, freeze it. A very practical way to have ratatouille ready for any other day. As simple as defrosting and heating.
When making a ratatouille with zucchini, it is important to add the zucchini once the onion and pepper have softened a bit, as the water from the zucchini can cause them to boil instead of caramelizing.
Pisto is an ideal dish for lunch or dinner on its own; simply combine it with poached or scrambled eggs for a complete and satisfying meal. It also goes wonderfully with pasta, rice, or legumes.
Can I prepare the ratatouille in advance?
Absolutely! In fact, ratatouille is often even tastier the next day once the flavors have had time to meld. You'll just need to reheat it before serving.
Can I cook the sirloin without dipping it in egg?
You can cook it directly on the griddle or in a frying pan. The egg gives it a different finish, but without it, the recipe will still be just as delicious.
How to preserve leftovers?
One of the advantages of this recipe is that the ratatouille keeps perfectly for several days and is often even tastier after resting. If you have leftover meat, store it separately and gently reheat it with a few tablespoons of ratatouille to rehydrate it and prevent it from becoming tender.
