Solomillo Recipe

Prepare the Marinade

In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Mix well to create a marinade.

Marinate the Pork

Place the pork tenderloin in a large bowl or ziplock bag. Pour the marinade over the pork, ensuring it is well coated. Seal and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.

Preheat the Oven

Preheat your oven to 200°C (400°F).

Sear the Pork

Heat a skillet over medium-high heat. Add a little olive oil if needed. Sear the marinated pork tenderloin for about 3-4 minutes on each side until browned.

Roast the Pork

Transfer the seared pork to a baking dish and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 70°C (160°F). Let it rest for 5-10 minutes before slicing.

Cook the Baby Potatoes

While the pork is roasting, wash the baby potatoes and place them in a pot. Cover with water and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes or until tender. Drain and set aside.

Sauté the Green Beans

In a separate skillet, melt the butter over medium heat. Add the trimmed green beans and sauté for about 5 minutes until they are bright green and slightly tender.

Plate the Dish

Slice the rested pork tenderloin and arrange it on a plate. Serve alongside the boiled baby potatoes and sautéed green beans. Drizzle any remaining pan juices over the pork for added flavor.