Ibérico pork loin roasted in red wine, bay leaves & cloves (Cerdo Ibérico marinado y asado con vino de Rioja tinto, laurel y clavos de olor) from La Cocina Vasca: Recipes and Traditions of the Spanish Basque Country (page 140) by Maria José Sevilla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Requires marinating the pork loin overnight.

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