Sensational Spanish-Style Pork and Potatoes with Pimentón
As regular followers of my blog will know, I am absolutely in love with Spanish food! Whenever I'm cooking for friends or family, I will always turn to Spanish flavours and ingredients because they are first and foremost delicious and secondly Spanish cooking tends to be simple and relaxed - ideal for entertaining.
This recipe is one of my favourites as it combines the holy trinity of Spanish cuisine - garlic, olive oil and pimentón - with the tastiest meat to come out of Spain - pork. Ideally, this dish works best with Ibérico pork but if you can't get your hands on that any pork fillet will be just as delicious. I like to serve mine with some tenderstem broccoli simply pan fried with some garlic and chilli to add a bit of green to the dish.
Sensational Spanish-Style Pork and Potatoes with Pimentón
Serves 4
For the pork:
3 tbsp extra virgin olive oil
1 tsp bittersweet smoked paprika
2 tsp dried oregano
1 garlic clove, finely chopped
½ tsp ground cumin
4 x 250g pork fillets
For the potatoes:
1kg waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices
2 tbsp olive oil
1 small onion finely sliced
3 garlic cloves, finely sliced
salt and freshly ground black pepper
Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate. When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes. Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices.
Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well. Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured. Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.
To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate.
This recipe is one of my favourites as it combines the holy trinity of Spanish cuisine - garlic, olive oil and pimentón - with the tastiest meat to come out of Spain - pork. Ideally, this dish works best with Ibérico pork but if you can't get your hands on that any pork fillet will be just as delicious. I like to serve mine with some tenderstem broccoli simply pan fried with some garlic and chilli to add a bit of green to the dish.
Sensational Spanish-Style Pork and Potatoes with Pimentón
Serves 4
For the pork:
3 tbsp extra virgin olive oil
1 tsp bittersweet smoked paprika
2 tsp dried oregano
1 garlic clove, finely chopped
½ tsp ground cumin
4 x 250g pork fillets
For the potatoes:
1kg waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices
2 tbsp olive oil
1 small onion finely sliced
3 garlic cloves, finely sliced
salt and freshly ground black pepper
Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined. Add the pork fillets and coat them in the mixture. Chill in the fridge for at least 12 hours, to marinate. When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
Heat an ovenproof frying pan over a medium heat. When the pan is hot, remove the pork fillets from the marinade, shaking off any excess, and fry for 1-2 minutes on each side, or until browned on all sides. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes. Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices.
Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well. Heat the oil in a frying pan over a medium heat, then add the drained potatoes and fry for 2-3 minutes, or until just coloured. Add the onion and garlic and continue to fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.
To serve, divide the potato mixture equally among 4 serving plates. Carve each pork fillet into slices and arrange the slices on top of the potatoes. Drizzle the pan juices and a splash of olive oil around the edge of each plate.
Comments
Post a Comment