Jose Pizarro served up tasty marinated Iberico pork tenderloin with pears and hazelnuts salad on James Martin’s Saturday Morning.

The ingredients are: 1 × 800 g pork tenderloin, preferably Iberico, 150 ml extra-virgin olive oil, plus extra for frying, Sea salt and freshly ground black pepper, 50 ml sherry vinegar, 3–4 sprigs of fresh thyme, ½ tablespoon ground cumin, 1 teaspoon sweet smoked pimentón de la Vera and 1 large garlic clove, very finely chopped.

For the pears and hazelnuts: 3 ripe comice pears, peeled, cored and finely sliced, Juice of 1 lemon, 50 g skin-on hazelnuts, toasted and Fresh thyme leaves, to garnish.

See recipes by Jose in his book titled: Recipes from Andalusia (Eat Around Spain) available from Amazon now.