One of my favorite Spanish recipes is this incredibly easy seasoned pork loin.
The pork is slathered with a mixture of paprika, garlic and herbs and left to marinate for several days.
This is a wonderful piece of meat to have on hand, and it can be kept refrigerated for several days. If you don’t use it all at one time, the pork is a flavorful substitute for bacon in a BLT.
SPANISH PORK LOIN
Makes 4 to 6 servings
1 tablespoon paprika
2 cloves garlic, crushed
3 tablespoons olive oil
1/4 teaspoon dried thyme
1 teaspoon coarse salt
1 bay leaf, broken
1 1/2 pounds boneless pork loin
oil for frying
In a small bowl mix paprika, garlic, oil, thyme and salt to a paste. Spread the mixture on the pork and rub it in, coating all sides. Place in a glass dish with the bay leaf, cover well and refrigerate at least overnight. The meat will be more flavorful after several days.
To serve, slice the meat into quarter-inch slices. Heat a little oil in a skillet and saute the slices, about 2 minutes on each side. Remove the meat and deglaze the pan with 2 to 3 tablespoons white wine or chicken broth or water. Stir up all the pan juices and pour a little sauce over the meat.
If making sandwiches, skip the last step.
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