Pork Tenderloin with Tricolor Dips

chop, brown with salt, pepper, hot bell pepper in olive oil and then put in oven. Make the first dip from the ajvar with fresh herbs and finely chopped green onions.

The second dip is made of finely chopped feta cheese with chopped parsley, spring onions, chives, pepper and salt. The last dip is made with pepper, avocado pulp, salt, green onions, juice of one lemon, chopped parsley and tomatoes. Whisk a pancake batter and stir in the cooked long grain rice. Bake in a frying pan until done, then cut into triangles. Place one kind of dip on each meat medallion and offer on a plate. Place the pancake triangles next to it and top with chives.

Verde in Portugal.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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