Puerco Salamanca (Pork Tenderloin and Potatoes Tapa)
Puerco Salamanca (Pork Tenderloin and Potatoes Tapa) is a delicious tapa featuring pork tenderloin, onions, olives, red peppers, garlic and potatoes. This dish can also be served as a larger entrée portion with yellow rice.
Author: Danny Gutierrez
Recipe type: Appetizers & Tapas, Soups, Stews and Chilis
- 1 lb Pork Tenderloin, cut into strips
- 1 medium Onion, thinly sliced
- 1 Potato, cut into bite-sized pieces and lightly fried
- ½ Roasted Red Pepper, thinly sliced
- 3-4 cloves Garlic, minced
- 10-15 Pimento-stuffed Olives, halved
- 1 tsp Paprika
- Salt & Pepper, to taste
- 2 tbs Olive Oil
- 1 cup Vegetable Oil, for frying
- ¼ cup Sherry
Mise en place
- Cut potato into bite-sized pieces.
- Cut pork into strips.
- Slice onions, red pepper and olives.
- Mince garlic.
- Portion olives, paprika, olive oil, sherry.
- In a large skillet, heat vegetable oil over medium-high heat and lightly fry potatoes.
- When they start to get brown around the edges and a little crispy, remove potatoes from oil, set them on paper towels to drain and salt them lightly.
Put it all together
- In a different large skillet... Heat olive oil over medium-high heat.
- When hot, add onion, salt and pepper - to taste and cook for about 4-5 minutes.
- Add pork, mix well with onions and cook for another 4-5 minutes.
- When onions start getting soft, add potatoes, olives, garlic, paprika and red pepper. Mix well and cook for 2-3 minutes.
- When you start to smell the garlic, add the sherry and stir well.
- Let the sherry reduce by ½, then take off the heat and put into serving dish.
- Serve with crusty bread.
Inspired by a similar-type dish that I enjoyed rather often when I worked at Ceviche Tapas Bar & Restaurant in the late 90's.
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