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Solomillo de cerdo adobado
From Cookipedia
A recipe for marinated pork fillet (tenderloin) from La Rioja, which is usually served as a tapa.
Ingredients
- 300 g pork fillet, sliced into 10 medallions
- 50 ml olive oil
- 50 ml sherry vinegar
- 100 ml red wine (preferably Rioja)
- Salt
- Cloves garlic, crushed with a knife, to taste
- 2 bay leaves
- 2 tbps sweet pimentón de La Vera
- 2 tablespoons fresh or 2 teaspoons dried thyme or oregano
Mise en place
- Mix all of the ingredients in a bowl and allow to marinate in the fridge for at least 24 hours.
- Stir from time to time.
Method
- Heat a little oil in a frying pan, or griddle until very hot.
- Meanwhile dry the pork slices with kitchen towel.
- Fry them for about 3-4 minutes on each side, until slightly caramelised.
Serving suggestions
Serve on pieces of bread or light toast (brushed with olive oil) which have been cut to the same size as the pork slices.
Chef's notes
This recipe can be made in large quantities and frozen.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
