Noodles with Pork and Mexican Spice Mix
·Marinate the meat
Slice the pork tenderloin and leave it overnight in a mixture of oil and Mexican spice blend. Use 3 tablespoons of oil and half the sachet of spice mix for the marinade.
Take out the meat and sear it
Take the meat out of the fridge about half an hour before cooking so it comes up to room temperature. Heat oil in a large pan, ideally a wok, and add the meat to sear.
Sauté the onion
Sear the slices of meat on both sides, then set aside. Add the roughly chopped onion to the pan and cook it in the leftover juices.
Add the vegetables
Once the onion starts to turn golden, add a bag of frozen vegetables. If you have the time and fancy it, use fresh vegetables instead – a mix of corn, beans, green bean pods and a few colours of peppers works great.
Add the chorizo
Add the rest of the spice mix to the pan, stir and cook together for a few minutes. Return the meat to the pan along with sliced chorizo rounds. Pour in a splash of water, or stock if you have some on hand – about 200 ml is enough. Taste, and only now season with salt if needed.
Serve it up
Serve with any side you like. We went for Asian-style noodles, but rice, pita bread, or simply a slice of rye bread all work wonderfully too.