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Pork Tender Loin and Chicken Padilla with Roatsed Potato’s and Rosemary. MELISSA HORNUNG

I mention the words simple and delicious a lot. It’s because truly the most basic ingredients that are fresh and well combined when prepared properly, are the best in taste. This dish for example is so pure and simple and always enjoyed. My husband is Argentine so many of my recipes reflect the traditions of his country. A Padilla is grilled meat of various sorts and can include, red meat, lamb, chicken pork, sausages and sweet breads, which include the glands and other parts that are considered a delicacy. I choose pork loin and chicken which were both marinated in a dressing of olive oil, garlic, rosemary and other seasonings before hand. This pairing with roasted sweet and white potatos is truly outstanding. Below is what you will need and how to make it as delicious as it looks!

An Argentine Padilla is a mix of grilled meats, tour choice and side dishes that compliment this simple and delicious dish! 

My Padilla:

1 Pork Tender Loin

1 Whole Chicken quartered up

3 large springs of Rosemary chopped

1 Cup Olive Oil

3 large Sweet Potatoes cut into small cubes

3 large White Potatos cut into small cubes

6 large cloves of Garlic 

Seasoned Salt to taste

Pepper to taste 

In a large roasting pan place the meat inside and combine with 3/4 cups of the olive oil, half of the chopped garlic, half of the rosemary and season to taste in the pan and coat the meat by flipping it over a few times in the pan and set aside. In a separate roasting pan combine the potatos, 1/4 cup of olive oil, the remaining chopped garlic, more seasoning to taste and combine by stirring mixture together. Then, cover the entire pan with foil and cook for 45 minutes covered on a 425 degree oven and then uncovered for 15 minutes or until browned around the edges. The potatos should be a bit crispy when done. Place potatos in a decorative serving bowl direct from the oven to the table. Potatos can be prepared ahead of time and heated up or you can cook at staggering times as explained below to ensure they are done at the same time as the meat. 

The meat should be started when the potatos have been in the oven for 30 minutes so they will be done simoltabeously. If you are re-heating the potatos, start in a 350 oven for 20 minutes prior to meat being done. 

Meat should be placed on a very hot grill with a controlled flame to avoid any charring, flipping every 5 or 10 minutes.  I suggest a medium Pork Tender Loin,  cooking time wiill vary according to the size of the cut however it will

range somewhere between 15-20 minutes. You’ll have to check for desired temperature by cutting into the meat and checking color. Should be still pink in the center. Chicken will take slightly longer, 25-30 minutes so you will have to stagger accordingly. When meat is done, first cut pork loin into 1/2 inch medallions and arrange on a large wooden board with the chicken or a decorative platter and serve with potatos! I recommend a pairing with a nice Malbec and a crusty loaf of french bread. 

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