Roasted pork tenderloin with apples (Solomillo asado con manzanas) from Tapas: A Taste of Spain in America by José Andrés and Richard Wolffe

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SilverSage on March 21, 2016

    This is the most tender pork tenderloin I've ever eaten. It was fork tender. He calls for a 1/2 pound tenderloin, but the ones in my store are all 1-1 1/2 pounds, so it cooked in the oven more than twice as long as called for. Curiously, he instructed to cut off the ends of the tenderloin and 'discard'. This may be how he got it to 1/2 pound, but I cooked the thing whole. The flavors were outstanding. The only down side is that the meat didn't brown. I may try to brown it first next time because I missed the crust.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.