According to Penny, all over Spain pork loin marinated in garlic, herbs and paprika is a staple and it is easy to see why.
With a few minutes pre preparation the night before, you have a delicious, richly flavoured meal on the table in almost no time at all.
I confess that when I first looked at the "Delicioso" recipes, I skipped anything that said “start preparation a day in advance” (or two days in advance, etc.). I now know that was a mistake. In most recipes, the day ahead preparation is minimal (remember, those Spanish cooks lead busy lives too), and the rewards for that bit of advance work are more than worthwhile. Do it, and this simple dish will become a staple in your life too, as it has in mine.
Easy, Quick Marinated Pork Tenderloin (Lomo de Cerdo en Adobo)
From “Delicioso” by Penelope Casas
ALL YOU NEED IS: Serves four
5 cloves garlic, crushed to a paste in mortar or garlic press
4 tablespoons minced oregano leaves (or 2 teaspoons dried)
1 ½ teaspoons thyme leaves (or ¼ teaspoon dried)
1 tablespoon dry white wine
1 tablespoon Spanish sweet paprika (though sometime I use smoked)
½ teaspoon salt
Freshly ground pepper
1 tablespoon minced parsley
5 Tablespoons extra virgin olive oil
1 ¼ 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 for 24 hours, turning occasionally.
Cut the meat into ½ inch slices, allowing some of the marinade to cling to the meat. Coat a griddle or skillet with olive oil and heat to the smoking point. Brown the meat on all sides, reduce the heat to medium, and continue cooking until the meat is just done.