Pork tenderloin paella with Picota cherries

Add sweetness to a traditional paella by incorporating Picota cherries!

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Step 1

Mix the spices and rub the tenderloin throughout

Step 2

Grind the saffron and add with the stock in a small saucepan over low heat to infuse

Step 3

In a paella pan (or large frying pan) over medium heat, pour the olive oil and cook the pork in one piece on all sides until properly sealed. Set aside

Step 4

Add the garlic, fry for 20 seconds before adding the paprika and deglazing straight after with the tomato. Cook for 3 minutes until reduced down. Add the rice and sear for a couple of minutes before adding the stock

Step 5

Bring the heat up to a maximum, give it a good stir, season with salt, add half the Picotas and cook for 10 minutes before reducing down the heat to low, add the rosemary and cook for a further 5 minutes

Step 6

Slice the pork loin and place on top to warm up while the rice cooks for the last 5 minutes

Step 7

Sprinkle the remaining Picotas over the top and enjoy!