Play it again, Sam 13 December 2019 Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
In this week's issue... Play it again, Sam Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
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Recipe of the week: Tenderloin with pears and hazelnuts

08 June 2019 by
Recipe of the week: Tenderloin with pears and hazelnuts

I first created this recipe for a collaboration with my friends at Cinco Jotas. Whenever I meet my dear friend Maria Castro, I always have to cook this for her.

Serves 4-6 1 Á- 800g pork tenderloin, preferably Ibérico

150ml extra virgin olive oil, plus extra for frying

Sea salt and freshly ground black pepper

50ml sherry vinegar

3-4 sprigs of fresh thyme

½tbs ground cumin

1tsp sweet smoked pimentÁ³n de la Vera

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