I like to serve this with rice pilaf, or if you’re looking for something a little spicier, Spanish rice. But a fresh greens salad also does the trick. Just make sure you dip the bread in the leftover juices. Trust me, it’s worth the carbs.
Inspiration: The Spruce Eats
Ingredients
4 cloves garlic, minced
1 tbsp paprika (sweet Spanish, but regular works fine too)
1 tsp dried oregano
½ tsp salt
4 oz white wine
3 tbsp olive oil
2 lbs pork, any cut you like as long as it's cut into slices
4 tbsp olive oil, for frying
Preparation
Mix minced garlic with paprika, oregano, salt, white wine, and olive oil in a mixing bowl and whisk ingredients together
Place pork slices into a baking dish and spread spice mixture on both sides. Cover the pork with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably overnight
To cook, pour the remaining 4 tablespoons of olive oil into a large frying pan and heat on medium. When hot, fry loin slices in the pan
Remove and serve with rustic bread and Calabrian peppers
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