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.
- 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.