The marinated loin sandwich is a classic Andalusian at fairs, pilgrimages and roadside bars, where the garlic and paprika marinade perfumes the grill from the first hour. Each province adjusts the spices, but the thin loin and bread with tomato are constant. It is party food that combines southern seafaring tradition with mountain pork.
Mediterranean
Marinated loin sandwich
Andalusian marinated loin sandwich with garlic, paprika and bread with tomato.
- Spain
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 36 g
- Fiber 3 g
- Carbohydrates 44 g
- Fat 22 g
- Sodium 740 mg
Story behind the dish
Preparation
Marinated loin sandwich is a preparation from Spain with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of pork loin in fillets.
- Have ready: 4 loaf breads.
- Have ready: 4 cloves of garlic.
- Have ready: 1 tablespoon of sweet paprika.
- Have ready: 1 teaspoon ground cumin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix crushed garlic
Mix crushed garlic, paprika, cumin, wine, oil, salt and pepper for the marinade. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Marinate the loin for 2 hours in the refrigerator
Marinate the loin for 2 hours in the refrigerator, turning to coat well. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Sear the fillets on a hot griddle for 3-4 minutes per side until juicy.
Sear the fillets on a hot griddle for 3-4 minutes per side until juicy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Toast the bread
Toast the bread, spread grated tomato and place fresh lettuce.
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Arrange the hot loin on the bread and close by pressing gently.
Arrange the hot loin on the bread and close by pressing gently.
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Serve immediately with a drizzle of raw oil on top.
Serve immediately with a drizzle of raw oil on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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