Ingreadient :

• 1 × 800 g pork tenderloin, preferably Ibérico
• 150 ml extra-virgin olive oil, plus extra for frying
• Sea salt and freshly ground black pepper
• 50 ml sherry vinegar
• 3–4 sprigs of fresh thyme
• ½ tablespoon ground cumin
• 1 teaspoon sweet smoked pimentón de la Vera
• 1 large garlic clove, very finely chopped
• 3 ripe comice pears, peeled, cored and finely sliced
• Juice of 1 lemon
• 50 g skin-on hazelnuts, toasted
• Fresh thyme leaves, to garnish

Direction :

1. Place a frying pan, large enough to fit the pork loin, over a high heat. Rub the loin in a little oil and season well. Sear the loin on all sides, around 4–5 minutes, until caramelised, then lift out of the pan and place in a deep glass or ceramic dish.
2. Mix the oil, vinegar, thyme, cumin, pimentón and garlic together in a small bowl, then pour over the pork. Cover and marinate in the fridge for at least 8 hours.
3. Bring the pork out of the fridge 30 minutes before serving, so it comes to room temperature.
4. When almost ready to serve, gently toss the pears in a bowl with the lemon juice.
5. Remove the pork from the marinade, reserving the liquid, and cut into 1 cm (½ in) slices. Place the slices onto individual plates or a sharing platter with the pear and toasted hazelnuts and spoon over the reserved pork marinade. Top with fresh thyme leaves and serve.