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Tomapork with Cherry Tomato Dressing, Olives & Basil

HG Walter

1 hour 5 minutes

Total Time

50 minutes

Prep Time

15 minutes

Cook Time

2

Feeds

A showstopping cut like Tomapork deserves bold, sun-soaked flavours - and this dish delivers just that. Barbecued over charcoal for deep smokiness, the pork is paired with a vibrant cherry tomato dressing, juicy Gordal olives, and a drizzle of vivid green basil oil. It's the kind of summer cooking that feels effortless but eats like a restaurant dish.

Tomapork with Cherry Tomato Dressing, Olives & Basil

Ingredients

  • For the Pork:
  • 2 Tomapork chops
  • 1 tin of pitted Gordal olives, sliced
  • Sea salt, to season
  • For the Cherry Tomato Dressing:
  • 150g ripe cherry tomatoes
  • 25g tomato purée
  • 25g good-quality red wine or sherry vinegar
  • 100ml extra virgin olive oil
  • 1 small clove of garlic
  • 10–20g caster sugar (to taste)
  • For the Basil Oil:
  • 30–40g picked basil leaves (roughly 2 supermarket packs)
  • 200ml olive oil

BBQ Tomapork:

The best way to barbecue Tomapork chops is over a kamado or kettle-style BBQ. Cooking with the lid down is essential for this cut of pork - it helps control flare-ups caused by rendered fat and ensures the heat comes from the coals, not direct flame.

1

Season the pork well on both sides and let it sit for 5–10 minutes. This allows the salt to begin penetrating and seasoning the meat more deeply.

2

Prepare the BBQ: Wait until the coals are white-hot before cooking.

3

Place the chops in the centre of the grill and close the lid immediately to reduce flare-ups. After 2 minutes, turn the chop and close the lid again.

4

If flames do flare up, don’t panic - simply close the vents and lid to starve the fire of oxygen. Cook for around 8 minutes total, turning once, then rest the pork for 10 minutes before slicing.

Cherry Tomato Dressing:

1
Cut the cherry tomatoes in half and season generously with sea salt. Place in a colander or sieve over a bowl and leave to drain for 30 minutes. This draws out excess moisture and intensifies the flavour. Discard the excess tomato liquid that’s dripped through the sieve.
2
Add the salted tomatoes, tomato purée, sugar, vinegar, and grated garlic to a blender. Blend on high for 30–40 seconds until it just starts to come together. Don’t blend for too long as the ingredients will heat up, making it tricky to emulsify the olive oil into. Tip: If the mixture gets warm, chill it in the fridge for 10–15 minutes before adding the oil.
3
Turn the blender to medium speed and slowly drizzle in the olive oil. Add it gradually, as you would when making mayonnaise, to ensure a smooth emulsion.
4
Taste and adjust seasoning with more salt, vinegar, or sugar as needed. Chill until ready to serve.

Basil Oil:

1
Add the picked basil and olive oil to a high-speed blender. Blend on the highest setting for 2–3 minutes. It’s fine if the oil heats up - this helps extract the colour and flavour.
2
Pour the hot basil oil onto a chilled tray and place in the fridge until fully chilled. Rapid chilling helps preserve the vibrant green colour. For a refined finish and longer shelf life, strain through muslin to produce a clear, vivid green oil.
3
Spoon the cherry tomato dressing onto a serving plate and scatter over the sliced Gordal olives. Drizzle with basil oil, then place the sliced Tomapork on top. Finish with a few fresh basil leaves if desired.

Ingredients

  • For the Pork:
  • 2 Tomapork chops
  • 1 tin of pitted Gordal olives, sliced
  • Sea salt, to season
  • For the Cherry Tomato Dressing:
  • 150g ripe cherry tomatoes
  • 25g tomato purée
  • 25g good-quality red wine or sherry vinegar
  • 100ml extra virgin olive oil
  • 1 small clove of garlic
  • 10–20g caster sugar (to taste)
  • For the Basil Oil:
  • 30–40g picked basil leaves (roughly 2 supermarket packs)
  • 200ml olive oil

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