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Pork Loin Marinated in Paprika and Herbs New York Times Magazine Julia Reed 5 cloves garlic ¼ cup minced fresh oregano leaves 1 Tbsp. imported (Spanish) sweet paprika 2 tsp. fresh thyme leaves 1 tsp. salt or to taste 1 tsp. freshly ground black pepper 5 tbsp. olive oil, plus more for cooking 1 Tbsp. red-wine vinegar 1¼ pounds boneless pork loin, cut into 1½-inch pieces or 1 whole tenderloin. Crush the garlic with a press or in a mortar. Add the remaining ingredients, except the pork, and make into a paste. Toss the cubed pork with the paste in a bowl or smear onto the whole tenderlin. Marinate in the refrigerator for at least 24 hours. Coat a large skillet with olive oil and heat until smoking. If using the whole tenderloin, slice it into ½-inch slices. Add slices or cubes to the skillet and brown on all sides. Reduce the heat to medium and cook until just done, 10 to 15 minutes. Taste, and add more salt if necessary. Note: Sweet Spanish paprika is also known as dulce. The hotter versions, made from a hotter pepper, are agridulce and picante, according to Julia Reed. For a truly Spanish accompaniment, she suggests Pisto. |
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