Basque Pork Loin
The Basques were some of the very first settlers in Nevada. Today, their influence is still a major influence in the lifestyles throughout the region. Every spring you can even see the Borda’s long time Carson Valley/Carson City’s sheep grazing on the hillsides, helping control the grass growth for fire control. Below, Karen and I share with you an old world Basque pork loin recipe (Cinta de Cerdo Adobada con Pimientos), a favorite of ours!
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Amount Per Serving
Calories from Fat 627
% Daily Value *
Total Fat 70g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 42g
Total Carbohydrates 3g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Marinade Ingredients
- 4 cloves garlic
- 1 quarter teaspoon sea salt
- 1/2 cup olive oil
- 2 tablespoons of sweet paprika (preferably Spanish)
- Pork for approximately 4 people
- 3 pounds of trimmed boneless pork loin
- 3 Tablespoons olive oil
- 4 roasted red bell peppers
- Place garlic, salt and paprika in food processor: Pulse until finely puréed to consistency of a paste.
- Rub pork loins with paste, place in a zip lock bag, seal back removing all excess air.
- Refrigerate and marinade for two to four days.
- Remove loins from bag and cut into little medallions approx one inch thick
- Heat BBQ to medium heat (425 degrees)
- Cook 2 to 3 min on each side, this will give you a medium temperature.
- If you are old school and would like it well done, increase cook time to 4 or 5 minutes.
- Remove pork tenderloins from grill and place on serving platter,
- Drizzle some excellent olive oil (a great place to find this is at Villa Basque Deli as well as many other great Basque items).
- Add a sprinkling of Sea Salt and fresh ground black pepper.
- Served with sliced roasted red peppers (recipe to follow)
- Although I usually roast red bell peppers, you can use this same method to roast other kinds of peepers such as Chile, jalapeño etc.
- Begin by wiping the peppers clean with a damp cloth rather than rinsing them under water; this prevents them from absorbing moister. Lay them on a baking sheet set on the center rack of the oven and roast them at 350 degrees for about 1 hour. To keep them from burning, turn them every 15 minutes while they roast, taking care to handle them carefully.
- When the peppers are darkened and tender, remove the pan from the oven and cover peppers with a paper or dish towel. Let the peppers cool until they are tepid, and then peel off the skins. Tear or cut the peppers in half, scrape out the seeds, and collect the juice. Strain the juice and reserve it. Cut each pepper into strips about 1/3 inches wide.
- Although the peppers are ready to use at this point, I prefer to take the extra step of cooking them in olive oil and sliced garlic, salt, and sugar as they do in the Basque country. To cook them this way, heat the oil in a skillet over medium heat. Add the garlic and cook it for 2 to 3 minutes, until it turns golden. Add the peppers, salt and sugar to taste, and the reserved pepper juice. Reduce the heat and cook the peppers slowly, stirring often, for about 15 minutes. You need only a sprinkling of salt and sugar to bring out the flavor of the pepper.
- A great wine to pair with this pork preparation is the 2006 Bodegas Alconde Grenacha Selection from Navarre Spain!!
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