(serves 4-6):
6-8 thick slices of pork tenderloin fillets
Sweet Paprika
Whole peppercorns
Salt to taste
How to cook:
1. Sprinkle each fillet with a good amount of paprika and rub into the flesh
2. Season with a little salt and the peppercorns
3. Leave to rest in the fridge for about half an hour.
4. Cook on a barbecue for about 10 minutes each side turning occasionally.
5. Serve with boiled potatoes and salad
Cured loins of lomo including lomo de corteza, lomo with rosemary and local hand cured lengths available in the deli Orce Serrano Hams
No comments:
Post a Comment