The seasonings can be found in pork dishes all over Spain, and the paprika gives this marinade a very attractive red color. Pork’s mild flavor is usually appealing to kids, and this particular preparation is friendly enough for little people, but interesting enough for big people. It’s a good company dish, too, served over couscous or rice, and it’s fun to grill up a bigger piece of meat. Allowing it to sit lets it finish cooking, and also allows the meat to reincorporate the juices. Leftovers make nice sandwiches, and if you’re a chutney fan, this is a good place to use it!
- 3 cloves finely minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon sweet paprika
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 1 1/2 pounds boneless pork loin (sometimes these come in two pieces, which is fine)
1. In a small bowl combine the garlic, oregano, thyme, paprika, salt and olive oil. Add the pork and turn so that it is coated on all sides. Cover and refrigerate overnight, anywhere from 12 to 24 hours, turning the meat every once in a while.
2. Heat a grill to medium heat. Grill the pork, turning so that it bets browned and has nice grill marks on all sides, then lower the heat, or move the pork to a more indirect heat part of the grill, and cook for 15 or so minutes, until a met thermometer stuck in the center registers 150° F. Remove the meat from the grill and tent it with foil. Let it rest for 10 minutes (the internal temperature will continue to climb until it reaches 160° F., which is the government approved temperature for cooked pork — although many people prefer it to be cooked slightly under that, so that the meat still has a bit of pinkness, and more juiciness, to it.)
3. Slice the meat into 1/2-inch thick slices and serve.