Sliced loin with paprika with roasted zucchini and potatoes and cherry tomato chutney
30 min
Low
2 people
Ingredients
- Sliced loin with paprika
- 2 zucchini
- 2 potatoes
- 125g cherry tomatoes
- ½ Onion
- Olive oil to taste.
- 1 tablespoon of brown sugar
- 1 tablespoon red wine vinegar
- ½ teaspoon dried rosemary
- Salt and pepper to taste
Proceedings
For the chutney heat 1 tablespoon of oil in a skillet over medium heat and add the onion and cook until transparent then add the cherry tomatoes, add the sugar, vinegar and mix well.
Reduce the heat and simmer until the chutney thickens. Add salt to taste and let cool.
For the potatoes, cut them into cubes and add them to the pan after heating 1 tablespoon of oil in a large skillet over medium-high heat. cook them, turning occasionally, until they are golden brown.
In the same pan then add the zucchini rounds and cook until tender and lightly browned.
Now it’s time to cook the paprika loin cut in a skillet over medium-high heat 6 minutes per side until golden brown.
Now arrange the tagliata on the 2 plates, add the potatoes and zucchini a spoonful of cherry tomato chutney.
