Marinated Pork Loin
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 with oven roasted potatoes or pureed potatoes.
Preparation Time - Text1 Day in Advance
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturegarlicky, herby, meaty, savory
- 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
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.
1996 Penelope Casas