Andalusian Pork Food

ANDALUSIAN PORK TENDERLOIN

Steps:

• Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight., Place tenderloins in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine remaining ingredients. Serve with pork.

ANDALUSIAN PORK

Steps:

• Mix the paprika, oregano, thyme garlic and salt with the olive oil to make a thick paste.
• Spread the paste evenly over the pork, cover and marinate in the fridge, ideally overnight.
• Cut the meat into slices on the diagonal.
• Heat a griddle or large heavy frying pan until very hot.
• Cook the pork for 3-4 minutes on each side until cooked through.
• Serve at once with the lemon wedges.

ANDALUSIAN PORK CHOPS

Steps:

• Mix the paprika, herbs, garlic and salt with the oil to make a thick paste.
• Spread over the chops, cover and leave in the fridge, ideally overnight.
• Heat a griddle or heavy pan, cook for 3-4 minutes on each side.
• Serve with wedges of lemon.

ANDALUSIAN PORK ROLLS

Steps:

• Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs.
• Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.

SPANISH ANDALUSIAN STEW

Steps:

• In a large casserole, heat the olive oil. Add the salt pork and sauté over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
• Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
• Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
• Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
• Larousse Treasury of Country Cooking.