Ann Heller became the first restaurant critic for The Journal Herald in 1975 and added writing food stories for that paper in 1977. The Journal was merged with the Dayton Daily News, where she remained restaurant critic and food editor until 2006. During that time, she tested and shared hundreds upon hundreds of recipes with our readers. Now we want to share them with a new generation every week on our subscriber website, MyDaytonDailyNews.com.
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.
About the Author