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Mediterranean Style Pork Fillets

This recipe for Mediterranean Style Pork Fillets has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

This dish uses steaks from the top of the pork shoulder and is really succulent and moist, it is also one of the most economical cuts. In Spain it is called cabeza de lomo and when combined with other traditional Spanish ingredients, makes for a really flavoursome and aromatic dish.

Ingredients for Mediterranean Style Pork Fillets

4 - 6 pork neck steaks
Olive oil
3 cloves garlic, peeled and crushed
1 lemon
Generous amount of fresh thyme
Salt and freshly ground pepper

How to make Mediterranean Style Pork Fillets

  • Place the pork fillets into a large shallow dish and prepare the marinade.
  • In a bowl mix together a good slug of olive oil, the crushed garlic and the grated zest of the lemon, leave to infuse for a few minutes.
  • Pour the marinade over the pork and mix well, then season with salt and pepper and leave to infuse for about an hour.
  • Lightly oil a frying or griddle pan and place on a high heat and mix the pork again just to be sure you have a nice even coating of the marinade.
  • Cook the steaks on the high heat for a couple of minutes and turn over to cook for a further two minutes, then lower the heat and cook for another 6 - 8 minutes, turning frequently depending on the thickness of the fillets. You may have to cook in batches if all of the fillets don't fit into the pan at the same time - just set the cooked ones aside and keep warm.
  • Just before serving, squeeze a little bit of lemon juice over the fillets and add a sprinkle of freshly ground pepper.
  • Serve with a tomato salad and oven baked chips

Serves 4

Mediterranean Style Pork Fillets

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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