Recipe: Chilled Pork Tenderloin with Apples and Cabrales Cheese (Spanish)

CHILLED PORK TENDERLOIN
WITH APPLES AND CABRALES CHEESE

FOR THE MARINADE:
1/2 cup olive oil
1/2 cup tomato juice
1/4 cup brown sugar
3 tablespoons minced garlic
2 tablespoons sherry vinegar
1 tablespoon fresh thyme leaves
1 teaspoon whole cloves
1 bay leaf
FOR THE MEAT:
2 whole pork tenderloins
Salt and pepper
2 Granny Smith apples, cored, cut in half, and sliced into thin wedges
1/2 cup crumbled Cabrales cheese (or other blue cheese)
crusty bread (for serving)

Combine all marinade ingredients and mix well. Pour over pork tenderloins. Cover pork and refrigerate at least 4 hours, or overnight if you have time.

Preheat oven to 375 degrees F.

Remove pork from marinade and sprinkle with salt and pepper. Place in a baking pan and roast about 15-30 minutes, or until a meat thermometer registers 160 to 165 degrees F. Allow to cool to room temperature, then refrigerate for 1 hour.

Slice pork loins into about 24 thin medallions. Put 6 slices on each plate along with 6 apple slices. Top each serving with crumbled Cabrales cheese and serve with crusty bread. This makes a great lunch or light dinner.

Serves 4
Source: El Farol: Tapas and Spanish Cuisine by James Campbell Caruso