Spanish · Dinner
Marinated Pork Loin Board
Thin-sliced pork loin marinated in garlic, smoked paprika, sherry vinegar and olive oil, pan-seared and cooled, then arranged on a board with manchego, marcona almonds, honey, olives and crusty bread. A Spanish tapas sharing board built around cured-tasting seared pork and briny, sweet counterpoints.
$6
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.4gProtein
39.6gFat
24.1gCarbs
11.8gSugar
2.9gFiber
901mgSodium
140mgChol
11.9gSat Fat
640mgPotassium
280mgCalcium
2.9mgIron
0.9mcgVitamin B12
2.1mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice pork loin thinly against the grain and place in a shallow dish with minced garlic, smoked paprika, sherry vinegar, 1 tbsp olive oil, salt and pepper, turning to coat evenly.
2
Marinate
Cover and refrigerate for 45 minutes.
3
Sear
Heat remaining 1 tbsp olive oil in a skillet over medium-high heat and sear pork slices 2 minutes per side until browned and no longer pink inside.
4
Plate
Cool pork 5 minutes, then arrange on a board with manchego, almonds, olives and baguette; drizzle honey over and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g pork loin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp4 tbsp olive oil, divided
- 56g56g manchego cheese, about 6 thin slices
- 28g28g whole almonds, a small handful
- 4 tsp4 tsp honey
- 40g40g green olives, about 5
- 80g80g crusty baguette, a thick slice
- a pinch of salt
- a pinch of black pepper
