Ingredients for Andalusian Pork
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How to Make Andalusian Pork
- In a small bowl, whisk together 2 tablespoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 cloves minced garlic, 1 teaspoon salt, and 3 tablespoons olive oil until a thick paste forms.
- Place 1.5 lbs pork loin (or shoulder) in a resealable bag or shallow dish. Spread the paprika paste evenly over the pork, ensuring it's fully coated. Refrigerate for at least 2 hours, or preferably overnight.
- Remove the pork from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Once at room temperature, cut the pork into 1/2-inch thick slices on the diagonal.
- Heat a griddle pan or large heavy-based frying pan over high heat until very hot. Add 1 tablespoon olive oil to the pan.
- Add the pork slices to the hot pan and cook for 3-4 minutes per side, or until cooked through and nicely browned. Adjust cooking time depending on the thickness of your slices.
- Serve immediately with fresh lemon wedges. Garnish with chopped fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
1g
Fat
9g
Carbs
2g
