Puerco Salamanca (Pork Tenderloin and Potatoes Tapa)

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

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

Cuisine: Spanish

Serves: 2-4

Ingredients

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

Instructions

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.

Fry potatoes

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.

Notes

Inspired by a similar-type dish that I enjoyed rather often when I worked at Ceviche Tapas Bar & Restaurant in the late 90's.