Recipe
for :
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Mediterranean Style Pork Fillets
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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
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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