Andalusian Pork

Serves: 4

What a simple, gutsy dish!

The Spanish certainly do have some fun with their food and after a day marinating and then chargrilled on a really hot grill, this pork is sensational.

And it’s healthy. Ha!

I’ve cooked this and served this a few times over the years though last night it was with eggplant chips, some steamed sugar snaps and a great Bobby Flay Spanish Potato Salad.

A great end to the week and fuel for the start of the new working year. Here is to 2016!


2 tbsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 clove garlic, crushed
1 tbsp coarse sea salt
1 tbsp olive oil
500g pork fillet, trimmed of any fat
2 lemons, cut into wedges, to serve


  1. Mix the paprika, oregano, garlic and salt with the olive oil to make a thick paste.
  2. Spread the paste evenly over the pork, cover and marinate in the fridge for 24 hours.
  3. Cut the meat on the diagonal, around 2cm thick.
  4. Heat a griddle, heavy frying pan or a grill until very hot. Cook the pork for 3 – 4 minutes on each side until cooked through.
  5. Serve at once with the lemon wedges.

2 thoughts on “Andalusian Pork

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