Marinated Pork Loin in Olive Oil
This recipe for pork, cooked and then preserved in an oil marinade, is one of the local specialties. Each slice of pork is cut into 1/4-inch strips and then drizzled with the flavorful marinade.
Ingrediënten
Yields 6 Servings
- ¼ pound of lean boneless pork loin cut into 1-inch-thick slices
- Kosher salt or sea salt
- Freshly ground black pepper
- 1 cup plus 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of fresh lemon juice
- 1 ½ teaspoons of finely chopped fresh thyme or 1/4 teaspoon of dried thyme
- ¾ teaspoon of finely chopped fresh rosemary or 1/8 teaspoon of dried rosemary
- 4 garlic cloves lightly smashed
Instructies
- Season the pork slices with salt and pepper.
- In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat.
- Add the pork and cook, turning once, until both sides are nicely browned.
- Reduce the heat to medium and continue cooking until the pork is no longer pink in the center but remains juicy, which should take about 3 to 5 minutes more.
- Be careful not to overcook it.
- Transfer the cooked pork to a shallow earthenware casserole dish that can accommodate the slices snugly.
- Add the remaining 1 cup of olive oil to the casserole dish, ensuring that it just covers the pork.
- Depending on the size of your dish, you may need a little more or less oil.
- In a small bowl, combine the lemon juice, thyme, rosemary, garlic, salt, and pepper, then drizzle this mixture over the pork.
- Shake the dish a couple of times to distribute the marinade evenly.
- Cover the casserole with foil and let it marinate in the refrigerator for 24 hours.
- Remove the pork from the marinade and cut the slices on the bias into 1/4-inch strips.
- Drizzle the pork strips with the remaining marinade.
- Serve the marinated pork chilled or at room temperature.
Notes / Tips / Wine Advice:
Enjoy this delightful Spanish tapa!
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