Andalusian Pork Recipes

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ANDALUSIAN PORK



Andalusian Pork image

A Spanish inspired dish by British tv chef James Martin. The cooking time doesn't include the marinating time because it is up to you how long you keep it marinating.

Provided by Sarah_Jayne

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, crushed
1 tablespoon coarse sea salt
17 1/2 ounces pork fillets, trimmed
2 lemons, cut into wedges, to serve

Steps:

  • Mix the paprika, oregano, thyme garlic and salt with the olive oil to make a thick paste.
  • Spread the paste evenly over the pork, cover and marinate in the fridge, ideally overnight.
  • Cut the meat into slices on the diagonal.
  • Heat a griddle or large heavy frying pan until very hot.
  • Cook the pork for 3-4 minutes on each side until cooked through.
  • Serve at once with the lemon wedges.

ANDALUSIAN PORK TENDERLOIN



Andalusian Pork Tenderloin image

I love the complex flavors of Spanish cuisine, and the olive topping in this dish really complements the seasoned pork. This is an easy entree that can be started the day before. -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

2 pork tenderloins (3/4 pound each)
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
GREEN OLIVE SALAD:
3/4 cup pimiento-stuffed olives, quartered
1/2 cup cherry tomatoes, quartered
1/4 cup chopped red onion
1-1/2 teaspoons capers, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced

Steps:

  • Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight., Place tenderloins in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine remaining ingredients. Serve with pork.

Nutrition Facts : Calories 383 calories, Fat 24g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 937mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ANDALUSIAN PORK ROLLS



Andalusian Pork Rolls image

Categories     Pork     Appetizer     Fry     Cocktail Party     Pork Chop     Prosciutto     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 tablespoons minced fresh parsley
2 garlic cloves, minced
6 1/2-inch-thick boneless pork loin chops (about 3 ounces each)
6 thin slices serrano ham or prosciutto (about 2 ounces)
2 large eggs, lightly beaten with 2 teaspoons milk
2 large eggs, lightly beaten with 2 teaspoons mi
1 cup (about) plain dried bread crumbs
olive oil (for frying)

Steps:

  • Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs.
  • Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.

ANDALUSIAN PORK CHOPS



Andalusian Pork Chops image

A very simple, but tasty way of making pork chops with a difference! Great to serve with buttery mash and green beans.

Provided by English_Rose

Categories     Pork

Time 12h3m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops
2 tablespoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, crushed
1 tablespoon coarse salt
2 tablespoons olive oil
2 -3 lemons, cut into wedges

Steps:

  • Mix the paprika, herbs, garlic and salt with the oil to make a thick paste.
  • Spread over the chops, cover and leave in the fridge, ideally overnight.
  • Heat a griddle or heavy pan, cook for 3-4 minutes on each side.
  • Serve with wedges of lemon.

Nutrition Facts : Calories 307.3, Fat 21.6, SaturatedFat 6, Cholesterol 75, Sodium 1814.6, Carbohydrate 8.3, Fiber 4.1, Sugar 0.4, Protein 23.8

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