Grilled pork fillet

Ready in45 minuts


  • 400 g Ral pork tenderloin
  • 30 g butter
  • ½ tablespoon olive oil
  • ½ tablespoon balsamic vinegar
  • 1 clove garlic
  • tablespoon oregano
  • 500 g sliced mushrooms
  • 300 g piquillo peppers
  • 150 g sugar
  • 80 ml wine vinegar
  • 80 ml water




 Remove the seeds from the peppers and chop them finely. Put them in a casserole and add the sugar, water and vinegar. Cook on a low heat for 35 to 45 minutes, stirring from time to time, making sure the ingredients do not burn. When the texture is like jam, remove from heat and allow to stand. The compote is now ready to serve.

Like any jam, it keeps well.


Take a large pan and put it on a low heat. Add butter and allow it to melt. Add garlic, balsamic vinegar, oregano and mushrooms. Sauté for 20-30 minutes or until the mushrooms are tender.

At the same time heat a few drops of oil in a pan. When the oil is hot add the Ral pork fillets and cook to taste. Add salt and pepper at the end.

To serve spread the pepper compote over the Ral pork fillets and add the sautéed mushrooms.



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