The finished recipe. Smoked Paprika Pork Tray BakeIngredients 1 to 6. 170 g Pork tenderloin (Left whole. Sliced after resting. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). Two teaspoons Smoked paprika. A teaspoon Dried oregano. 3 cloves, about 9 g Garlic. 200 g New potatoes (Halved. Raw weight, skins on.). 120 g Red pepperIngredients 7 to 11. 80 g Red onion. 100 g Cherry tomatoes. Scant tbsp (8 g) Olive oil. A squeeze, at the end Lemon juice. To taste SaltStep 1. Heat the oven to 220°C. Toss the potatoes, pepper, onion and the garlic cloves, unpeeled, with most of the oil and salt on a tray. Roast for twenty minutes.Step 2. Rub the pork with the rest of the oil, the paprika, oregano and salt. Push the vegetables aside, set the pork in the middle and add the tomatoes. Roast for fifteen minutes more, until the pork reads 63°C or is barely pink at the centre.Step 3. Rest the pork on a board for five minutes, then slice it thickly. Squeeze the soft garlic out of its skins into the tray, add the lemon and stir everything through the juices before serving.
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