Paprika Pork Loin

Hi everyone! Today I've been cooking one of my favourite meat dishes. Paprika pork loin, or "zorza" as it's called in Spain, is a traditional recipe from Galicia. This dish originated from the way in which pork mince was prepared to make our famous chorizo rings. Paprika is highly used in Spanish cuisine, it provides a special colour and flavour to our dishes. Moreover this spice has numerous health benefits, it's high in vitamin C and it also aids digestion. Meat has to be seasoned overnight, placed in the fridge and it will only take a few minutes to cook it the following day.

Ingredients:

(Serves 4)

1 kg. pork loin
1 teaspoonful of sweet paprika
1/2 teaspoonful of hot paprika
3 cloves of garlic
1 teaspoonful of oregano
3 tablespoons of extra virgin olive oil
Salt

Difficulty and cooking time:

Easy
20 minutes

Method:

Cut the pork loin into small dice and place it in a large bowl.

Finely chop the garlic.

Add the chopped garlic and salt to taste (about 1 teaspoonful)

Then add the hot and sweet paprika.

Sprinkle with oregano.

Pour the extra virgin olive oil.

Mix all the ingredients thoroughly using a fork. Cover the bowl with foil or film and put it into the fridge (Chill for 6 hours at least)

Put a couple of lugs of olive oil in a frying pan over a medium heat, add the seasoned loin and stir well.

Cook for about 12 minutes, stirring occasionally, until the loin is golden brown.

Serve hot with homemade fries and salad.

Enjoy it!
See you soon,

María