Spiced Roast Pork Loin, Orza Style (Lomo de orza)

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Method

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1. Cut the loin into slices or cubes.
2. In a mortar, crush the garlic, parsley, mint, pepper and paprika into a paste.
3. Mix the white wine into the paste.
4. Pour water into a container, stir in the spiced wine paste, then add the meat. Cover and marinate in the fridge for 3-5 days.
5. At the end of marinating, take out the pieces of meat and fry both sides in a hot pan with a little olive oil until they get a nice reddish-brown crust and are cooked through.
6. Serve warm, brushed with the pan juices.
7. Note: the leftover cooked slices can be covered with a layer of olive oil or lard in an airtight container and kept in the fridge for a few more days - similar to how sausages are preserved in oil.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Lomo de orza (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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