Solomillo de cerdo adobado
This recipe needs advance preparation!
Recipe review
Neat idea.
4.8/5 A lovely way to do pork fillet - great as a snack or a starter. The Judge
| Solomillo de cerdo adobado | |
|---|---|
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| 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: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
A recipe for marinated pork fillet (tenderloin) from La Rioja, which is usually served as a tapa.
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
- Heat a little oil in a frying pan, or griddle until very hot.
- Meanwhile dry the pork slices with kitchen towel.
- 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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