"Malcriado" Pork Tenderloin, by Roberto Fonseca

Another incredible recipe from Roberto Fonseca @roobsinlineskater : Malcriado-style Pork Loin. And with Malcriado's chili jam, you'll see that even the atmosphere gets a bit naughty 😏🌶️ Ready for a dish that will leave you sweating and begging for more? Then let's get to it!

Preparation time: 1 hour

Difficulty: Medium

Servings: 2 people

Ingredients

• 500 g pork loin
• Olive oil
• Salt
• Herbes de Provence
• 1 onion
• 3 garlic cloves
• Asparagus
• Cremini mushrooms
• Whisky
• White wine
• Butter
• Sweet paprika
• Malcriado chili jam (to taste)
• Rustic bread
• Cream cheese

Preparation

1. Cut the pork loin into slices of your desired thickness.
2. In a frying pan, heat up some olive oil and toss the cheeky pork in.
3. Add salt and Herbes de Provence.
4. Let it cook for a little bit and set aside to rest in a corner.
5. Dice the onion and garlic cloves and throw them into the same pan.
6. Chop the asparagus and add them.
7. Chop the cremini mushrooms and add them.
8. Add whisky and flambé (mix it up).
9. Add white wine, butter, and sweet paprika, then return the pork to the pan.
10. Add Malcriado chili jam to taste and mix it up again. Malcriado
11. Cover and let it cook.
12. Toast some slices of rustic bread.
13. Spread the bread with cream cheese.
14. Place the meat on top of the bread.
15. Pour the sauce over the top.
16. Follow @roobsinlineskater and BYEEEEE!!!

Naughty tips

Want it spicier? Add chili jam to taste!
Best with? A glass of wine or a dark beer.

The verdict: do you dare?

This Malcriado-style Pork Loin by Roberto Fonseca @roobsinlineskater is for those who are not afraid of flavor.

Now tell me… are you going to take the risk or just stand there watching others sweat?