Tapas off the beaten track: Cold Pork Tenderloin

This is a super-easy and tasty starter / tapas dish. Make sure to buy a good quality meat, e.g. Iberian Duroc or a nice organic piece. – The suggestion is to serve the meat cold, but the recipe also works for a warm dish.



  • 1 Pork tenderloin, ca. 450-500 grams (e.g. Iberian Duroc)
  • 2 tablespoons of olive oil
  • Freshly ground pepper, salt
  • Dried mixed Mediterranean herbs (e.g. herbes de Provence)
  • For serving: horseradish cream
  • For decoration (optional): fresh parsley leaves


  1. Pre-heat the oven to 170 degrees Celsius.
  2. Rub the meat with olive oil. Season with pepper and salt and coat with the herbs.
  3. Place in a non-stick oven dish and cook in the oven for 25 minutes.
  4. At the end of the cooking time, remove from the oven and let cool down.
  5. For serving, cut into thin slices and serve with horseradish cream. Decorate with a few fresh parsley leaves.

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