1/2 bunch thyme
whole sprigs
5 lbs pork tenderloin
Kosher salt and black pepper
6 each garlic cloves
1 Tbsp smoked paprika
zest of 2 lemons (reserve juice for garnish)
1/2 tsp espelette pepper
2 Tbsp rice bran oil
5 each bay leaves
1 bunch basil
leaves picked
1 bunch parsley
leaves picked
1 bunch oregano
leaves picked
2 tsp Kosher salt
1 tsp honey
2 Tbsp red wine vinegar
zest and juice of 1 lemon
3/4 C extra-virgin olive oil
1 tsp espelette pepper
(or ½ tsp chili flakes)
1/2 tsp ground black pepper
2 each shallots
2 each garlic cloves
6 each garlic cloves
thinly sliced
4 chorizo
sliced 1/4 inch thick
2 each yellow onions
4 each bell peppers
1 package chopped tomatoes (750g Pomi)
1/4 tsp espelette pepper
1/2 bunch parsley
extra-virgin olive oil
3 Tbsp extra-virgin olive oil
sea salt
3 lbs fingerling or marble potatoes
1 tsp whole black peppercorns
1 bunch thyme
whole sprigs
3 each bay leaves
For the Pork
Trim the pork of any tough sinew. Rinse the pork and pat dry. Rub with the remaining ingredients to coat evenly and wrap tightly with plastic. Chill for at least 30 minutes, up to 2 hours. Preheat grill to medium-high and cook to desired doneness. Let rest loosely covered with foil for 10 minutes before slicing.
For the Salsa Verde
Finely mince the herbs and stir to combine with other ingredients. Adjust flavors as desired.
For the Piperade
In a large sauté pan, heat about 1 Tbsp of olive oil over medium-high heat. Add the chorizo and brown on each side, about 5 minutes total. Add the onion and garlic and cook another 5 minutes, until translucent. Add salt to taste. Mix in the peppers and tomato. Continue to cook over medium heat, stirring occasionally, until the peppers are soft and the tomato slightly thickens. Stir in the espelette and parsley just before serving, and adjust seasoning to taste. Drizzle with more olive oil.
For the Potatoes
Preheat oven to 400F. Scrub the potatoes and place in a large pot. Cover with cold water by 2 inches, add the bay, peppercorns, and season heavily with salt. Bring up to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are slightly al dente. Drain and set aside. Coat the par-cooked potatoes with olive oil and thyme, and spread onto a parchment-lined sheet tray. Bake until golden brown and soft in the middle. Garnish with espelette, smoked paprika, or a splash of sherry vinegar.
To Serve
Spoon the piperade onto a warm platter and top with sliced pork. Garnish with salsa verde. Serve potatoes on the side.