Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 32 Times
The World’s #1 Collection of Cookbook Recipes Online
Marinated Pork Loin
Cookbook
Lomo de Cerdo en Adobo
All over Spain, but especially in the central plains, pork loin marinated in garlic, herbs, and paprika is a staple. It is delicious sliced, sautéed, and served withoven roasted potatoes or pureed potatoes.
Yield : 4 servings
Prep Time : 1 Day in Advance
Ingredients
- 5 cloves garlic, crushed to a paste in a mortar or garlic press
- 4 tablespoons (¼ cup) minced oregano leaves or 2 teaspoons dried
- 1½ teaspoons thyme leaves or ¼ teaspoon dried
- 1 tablespoon dry white wine
- 1 tabespoon imported sweet paprika
- 1/8 teaspoon salt
- Freshly ground pepper
- 1 tablespoon minced parsley
- 5 tablespoons extra virgin olive oil
- 1¼ pounds lean boneless pork loin
Directions
Combine in a bowl the Marinade ingredients. Add the meat and turn to coat on all sides. Cover and refrigerate at least 24 hours, turning occasionally.
Cut the meat in ½-inch slices, allowing some of the marinade to cling t the meat. Coat a skillet or griddle with olive oil and heat to the smoking point. Brown the meat on both sides, reduce the flame to medium, and continue cooking until the meat is just done.
Notes
© 1996 Penelope Casas
Nutritional Information
Nutrients per serving
256 kcal
2 % daily value
3 % daily value
2 % daily value
575 mg
41 mg
31 g
0 g
1 g
1 g
95 mg
142 mg
4 g
13 g
7 % daily value
