Paprika-marinated pork loin roast (Lomo adobado) from The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito (page 226) by Alexandra Raij and Eder Montero and Rebecca Flint Marx

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Notes about this recipe

  • Eat Your Books

    Pork marinates overnight.

  • TrishaCP on January 20, 2021

    This was very good and flavorful. The technique for marinating the meat was new to me- it uses huge amounts of salt, garlic, and smoked paprika but the end result was flavorful but not too much. You start by making a garlic/salt paste (I used half of the salt-seemed to work fine)- rub it in and let it permeate the meat for 30 minutes before rinsing. The meat is then patted dry before putting on an olive oil/smoked paprika paste and letting it marinade overnight. I had a smaller pork loin and I didn’t need all of the marinade but it seemed like too much marinade anyway. I would recommend making half of the amount at first and see how you get on, since it is so easy to prepare (just mixing paprika and olive oil together). (I needed to use up older paprika anyway- otherwise I would have been annoyed at the waste.)

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