Variations of this hearty dish exist all over Spain. Araceli Filguiera, a food writer from Santiago de Compostela, makes it with a red pepper garnish and potatoes, which mark it as Galician, since the gallegos, like their Celtic cousins in Brittany and Ireland, are great potato lovers.
- 6 garlic cloves, peeled
- 2 tsp. salt
- 2 tbs. finely chopped parsley
- 1 tbs. sweet Spanish or Hungarian paprika
- 1/2 tsp. oregano
- 1/4 cup olive oil
- One 3-pound boneless pork loin, tied
- 2 pounds small red potatoes, peeled
1. In a mortar, pound the garlic with the salt to form a smooth paste. Add the parsley and pound until incorporated. Stir in the paprika and oregano, then gradually stir in the olive oil to form a thick, oily, but not homogeneous mixture. Rub the mixture all over the pork loin, the cover and refrigerate at least over night or for up to 2 days, turning the loin from time to time. Bring to room temperature before roasting.
2. Preheat the oven to 450 degrees. Place the potatoes in a medium saucepan with water to cover and 1/2 tsp. of salt. Bring to boil over moderately high heat and continue to boil for 10 minutes. Drain and set aside.
3. Place the pork in a roasting pan and pour over any excess marinade. Roast the pork for 15 minutes, then reduce the temperature to 350 degrees. Add the partially cooked potatoes to the pan and roast for 45 minutes longer, until the juices run clear when the meat is deeply pierced and the potatoes are browned.
4. Transfer the pork to a cutting board, cover loosley with foil and let rest for 10 minutes. Slice 1/4 inch thick and serve with the potatoes.
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Source: The Best of Food and Wine
Submitted By: Rick Smith
Herb-and-Garlic-Rubbed Pork Roast