Spanish Tapas - Pork Tenderloin with Brie & Garlic Prawns

Here are a couple of my favourite tapas dishes that I made last night. We sat with these and a glass of rioja, excitedly chatting about our upcoming holiday to The Balearics. Its a few weeks away but last night I felt like we were already there!

I made five dishes in all - here are two of them. Pork tenderloin with sweet caramelised onions and soft brie and garlic prawns. The great thing about these dishes is the simplicity of them - you don't need to go overboard with tapas - keep it simple.

Ingredients:           (Makes about 10)

100g pork tenderloin
80g brie cheese
1 onion
2 tbsp. olive oil
1 small baguette

Method:

Slice the onion thinly and put into a small pan with 1 tbsp. olive oil. Cook on a low heat for about 20 minutes to caramelise.

Cut the baguette into slices, on the diagonal, and lightly toast. Cut the cheese into small slices. Leave the cheese to come to room temperature.

Slice the pork tenderloin into 3mm slices and put cut side up on a sheet of cling film. Cover with another sheet and hit once with the bottom of a saucepan to flatten out.

Lightly season the pork with salt & pepper and fry both sides in 1 tbsp. olive oil, it will only take about 1 minute each side as they are so thin.

To assemble. Put a spoon of caramelised onions on a piece of the toasted bread. Top with a piece of cheese and then a piece of the hot pork. Serve immediately.



Garlic Prawns:         (serves two)

150g king prawns
2 cloves garlic, chopped finely
1 tbsp. olive oil
1 tbsp. butter
couple of sprigs fresh parsley, chopped

Heat the oil in a pan, add the oil and butter. When sizzling add the garlic and parsley for about 1 minute. Then add the prawns, tossing in the garlic butter mix, until pink and juicy. Serve hot!