Few recipes are so delicious and take so little time and effort. This marinated pork fillet with piquillo peppers is your fast-tracked ticket to heaven.
This is one of those recipes that once you try for the first time you will keep repeating again and again. Why? Because it belongs to the selected few members club of the ‘bueno, bonito y barato’ recipes, as we say in Spain to refer to something that is ‘good, beautiful and cheap’. But also because this marinated pork fillet with piquillo peppers is super easy to prepare plus it takes literally less than 10 minutes of your time.
So here we go… My take on a fabulous recipe by our regular collaborator José Pizarro’s first cook book
. Hope you enjoy it! Vamos!!
- 500 g Pork fillet
- 2 tbsp Salt flakes
- 1 tbsp Bittersweet pimenton
- 0.5 tbsp Sugar
- 1 sprig Thyme – leaves stripped and chopped
- 1 clove Garlic – grinded
- 2 tbsp Extra virgin olive oil
- Freshly ground black pepper
- 8 tinned Piquillo Pepper – drained
- Mix the pork with all the ingredients except for the peppers, keeping a bit of the olive oil and the salt for the finishing touch. Place in the fridge and leave to marinate for a minimum of 2 hours, ideally overnight.
- Preheat the oven to 220ºC/425ºF/gas 7 whilst you take the meat out of the fridge and bring it to room temperature.
- Place the pork fillets on a baking tray and roast for 10 minutes. Let the meat rest for 5 minutes.
- Lay four piquillo peppers on each plate, then slice the fillet in 4cm-thick slices (approx.) and place them on top of the peppers. Season with a tiny bit of salt flakes and freshly ground black peppers. Drizzle with a little olive oil and serve immediately.