The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
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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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