Riojan loin

You will love this Riojan tenderloin because it is one of those tasty dishes, simple to prepare and that are ready in less than 30 minutes.

One of the main and essential ingredients in this recipe, apart from the loin, are the piquillo peppers that give the recipe a very special flavor.

I recommend that you have this recipe on hand because it can be prepare in advance and use both for day to day and for a family gathering.

Do you want to know more about this recipe for loin a la riojana?

The piquillo peppers are easy to find in the area of ​​the canned goods from any supermarket. So they are very useful since you only have to open and use in the chosen recipe.

They are used a lot for Fill since they have a very practical size and characteristics that make it ideal for these recipes. But with this recipe you will see that They are rich as you use them.

If you have a craving and you do not have piquillo peppers, You can substitute them for roasted red pepper. It is not the same but it also looks good.

In my case, the peppers have been integrated into the sauce but if you want them to show more, try to the strips of the peppers are not very thin.

El tomato, It is better if it is grated, although you can also use canned tomato puree.

Make sure the loin cubes are medium in size to make sure they don't fall apart. Ideally, they should be 3 or 4 cm, that is, neither too big nor too small.

This recipe can be do during the weekend and keep in the fridge. Well stored, it can be kept for up to 5 days, although, as it is prepared in less than 30 minutes, you can make it at the moment.

Alternatively freeze for when you're in a hurry. At home we usually freeze the dishes in portions, so it is easier for us to manage reservations because we cannot always eat together.

More information - Piquillo peppers stuffed with prawns / Basic recipe: Vegetable concentrated broth tablets

Adapt this recipe to your Thermomix model