marinated iberico pork

bbc.co.uk/food Marinated Ibérico pork fillet with sautéed potatoes and pimentón Ingredients For the pork 3 tbsp extra virgin olive oil 1 tsp bittersweet smoked paprika, plus extra to serve 2 sprigs fresh oregano, leaves only, chopped 1 garlic clove, finely chopped ½ tsp ground cumin 4 x 250g/9oz pork fillets (preferably Ibérico pork) For the potatoes 1kg/2lb 4oz waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices 2 tbsp olive oil, plus extra to serve 1 small onion finely sliced 3 garlic cloves, finely sliced 4 sprigs fresh thyme, leaves only, to serve salt and freshly ground black pepper Preparation method 1. For the pork, preheat the oven to 200C/180C Fan/Gas 6. 2. 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. 3. When the meat has marinated, remove it from the fridge and set aside until is has returned to room temperature. 4. 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. 5. Transfer the pan to the oven and cook the pork fillets for a further 5 minutes (if you are using ibérico pork, the fillets will only need cooking in the oven for 2 minutes). Remove the meat from the pan and set aside on a warm plate for 5 minutes, to rest. Reserve the pan juices. 6. Meanwhile, for the potatoes, boil the potato slices in a pan of salted water for 1-2 minutes, or until just tender. Drain well. 7. 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. 8. 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 overnight preparation time 10 to 30 mins cooking time Serves 4 By José Pizarro From Saturday Kitchen This easy and delicious pork dish brings the authentic flavours of inland Spain to your kitchen table.

Upload: taffytattoo

Post on 17-Nov-2015

3 views

Category:

Documents

2 download

Report

Download

Embed Size (px):

DESCRIPTION

Yummy Pork Recipe

TRANSCRIPT

bbc.co.uk/food

Marinated Ibrico pork fillet withsauted potatoes and pimentn

IngredientsFor the pork

3 tbsp extra virgin olive oil

1 tsp bittersweet smoked paprika, plus extra to serve

2 sprigs fresh oregano, leaves only, chopped

1 garlic clove, finely chopped

tsp ground cumin

4 x 250g/9oz pork fillets (preferably Ibrico pork)

For the potatoes1kg/2lb 4oz waxy potatoes, such as Desire potatoes, peeled, cut into7-8mm-thick slices

2 tbsp olive oil, plus extra to serve

1 small onion finely sliced

3 garlic cloves, finely sliced

4 sprigs fresh thyme, leaves only, to serve

salt and freshly ground black pepper

Preparation method1. For the pork, preheat the oven to 200C/180C Fan/Gas 6.2. 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 themixture. Chill in the fridge for at least 12 hours, to marinate.

3. When the meat has marinated, remove it from the fridge and setaside until is has returned to room temperature.

4. Heat an ovenproof frying pan over a medium heat. When the pan ishot, remove the pork fillets from the marinade, shaking off anyexcess, and fry for 1-2 minutes on each side, or until browned on allsides.

5. Transfer the pan to the oven and cook the pork fillets for a further 5minutes (if you are using ibrico pork, the fillets will only needcooking in the oven for 2 minutes). Remove the meat from the panand set aside on a warm plate for 5 minutes, to rest. Reserve the panjuices.

6. Meanwhile, for the potatoes, boil the potato slices in a pan of saltedwater for 1-2 minutes, or until just tender. Drain well.

7. Heat the oil in a frying pan over a medium heat, then add the drainedpotatoes and fry for 2-3 minutes, or until just coloured.

8. Add the onion and garlic and continue to fry for 1-2 minutes, or untilgolden-brown. Season, to taste, with salt and freshly ground black

overnightpreparation time

10 to 30 minscooking time

Serves 4

By Jos PizarroFrom Saturday Kitchen

This easy and delicious porkdish brings the authenticflavours of inland Spain to yourkitchen table.
bbc.co.uk/food

pepper.

9. To serve, divide the potato mixture equally among 4 serving plates.Carve each pork fillet into slices and arrange the slices on top of thepotatoes. Drizzle the pan juices and a splash of olive oil around theedge of each plate. Garnish with the thyme leaves.

Powered by TCPDF (www.tcpdf.org)

http://www.tcpdf.org