Solomillo de cerdo adobado

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Solomillo de cerdo adobado
Solomillo de cerdo adobado
Solomillo de cerdo adobado
Servings:6 as a tapa
Calories per serving:102
Ready in:1 day, 25 minutes
Prep. time:1 day, 15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013
Marinating the pork. Pimentón not yet added.

A recipe for marinated pork fillet (tenderloin) from La Rioja, which is usually served as a tapa.


Ingredients

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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

  1. Heat a little oil in a frying pan, or griddle until very hot.
  2. Meanwhile dry the pork slices with kitchen towel.
  3. 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.

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