THE TYPICAL

FOOD OF CHILE
CAMARGO JOSU
PIMIENTO DIEGO

CHILE

CHI-CHI-CHI

LE-LE-LE

LETS GO CHILE!

CHILEAN CUISINE

Kalapurca* - Indigenous

Curanto in a Hole* - Indigenous

CHILEAN CUISINE

Chilean (Chicha)

Mate
Wine

CHILEAN CUISINE

Desserts - Apples au gratin

Desserts - Berry ice cream

Marinated pork loin with a

confit of tomatoes and
pearl onions

INGREDIENTS
For
the
confit
2
lb. pork
loin
For
the
marinade
2lb
cherry tomatoes
2 tablespoons
merqun

2 lb.
tablespoons
pearl onions
dried oregano
1
garlic
1 tablespoon
tablespoon roast
ground
garlic
cup finely chopped
21tablespoons
olive oilfresh tarragon
1cup
parsley
cupfresh
red wine
vinegar

fresh oregano
leaves
cup
teaspoon
granulated
sugar

cup olive oil

1 teaspoon
sweet paprika
Salt
1 cup
and
chicken
black stock
pepper to taste

PREPARATION
1. Cut the pork loin into strips about 2 inches thick.
4.
6.
Leave
To
make
for the
the
fiveoven
confit,
minutes
pre-heat
before the
cutting.
oven
Serve
to /140C
slices/
5.
Increase
temperature
to
250C
482F/
Roll
themfollowing
up and day
tie with
cotton
thread.
Mix the
2.
The
remove
the
meat
from
the
275F
of
the
/
pork
gas
on
mark
a
bed
1
and
of
tomato
put
the
confit.
peeled
pearl
onions
in
gas markingredients
9 and finish
cooking
the pork
loin.
Use
a
marinade
in
a
bowl,
cover
and
leave
the
marinade.
Keep
the
marinade
mix,
as
some
ofquarter
it will
a
single
layer
on
a
baking
tray.
Season
with
a
3.
In
a
frying
pan,
sear
the
rolls
of
meat
in
olive
oil
cooking
brush
to
add
more
of
the
marinade
mix
and
meat
in the
mixture
overnight
in the fridge.
be
used
to
finish
the
oven
cooking.
of
the
olive
oil and20
cook
for 20or
minutes.
Next
add is
the
and
set
aside.
cook
for
another
minutes
until the
meat
a
tomatoes
and continue
pale pink colour
inside. to cook. Add the rest of the
olive oil, the ground roast garlic, fresh oregano, basil,
sea salt, sugar and pepper. Bake for a further 20
minutes or until the skins of the tomatoes split and
the onions are soft.

We recommend that this dish be

accompanied by a Merlot Reserva
from the Maipo Valley

THANKS