Spanish Style Pork Fillet

Pork Fillet rady for the pan

This is an easy recipe – it keeps for ages in the fridge and it freezes and defrosts very well too. We make a few at a time and freeze what we don’t need. It cooks well in a pan, but it’s great on the barbecue too!

Ingredients

1 Pork Fillet

1tbs Paprika

1/2tsp Oregano

1/2tsp Thyme

1 Bay Leaf

2 Cloves of Garlic

1tsp Salt

Olive Oil

The quantities of the herbs and spices are negotiable. I really like garlic, paprika and oregano, so I use more of them, but I don’t use any less of the other ingredients. Use enough olive oil in the marinade so that there is enough mixture to coat the pork.

Method

It’s a bit of a cheek to call this a method it’s too simple!

1.      Mix all the ingredients together except the pork fillet together.

2.      Dry the pork fillet with kitchen paper and place on a piece of tin foil which will easily wrap the fillet.

3.      Totally cover the pork fillet with the mixture and wrap it tightly in the tin foil.

4.      Put the pork fillet in the fridge and leave for at least an hour and longer if you can. It gets better each day, so 48 hours is a good guide. Don’t leave it long enough to go off is the only guideline!

When you are ready to cook the pork, cut it into 1cm thick medallions. It looks nice if you do it at an angle to make the slices bigger. You can either fry the pork in a heavy based pan using very hot olive oil or cook the medallions on the barbecue. The medallions cook very quickly so don’t wander off. If you over cook them, they go tough as old boots – I’ve got the T-shirt!