Solomillo de cerdo adobado

This recipe requires preparation in advance!

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

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:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review Neat idea. 4.8/5 A lovely way to do pork fillet - great as a snack or a starter. The Judge

Marinating the pork. Pimentón not yet added.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

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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