• 1 boneless pork loin or shoulder, about 2 to 3 pounds, trimmed of excess fat
  • 2 tablespoons Spanish olive oil
  • 2 tablespoons Gourmet Garden Garlic or 1 tablespoon minced garlic
  • 2 teaspoons dried oregano
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 bay leaf, fresh or dry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup good dry sherry or white wine
  • 1/4 cup dry sherry vinegar (I use Columela Sherry Vinegar from Spain)

Also known as Lomo de Cerdo Adobado, Pork with Paprika and Garlic is full of Spanish flavor. Easy to prepare, this meal simply takes a little planning. The pork gets marinated in the refrigerator for two days, but no less than overnight. Adobado is a term used in the traditional method of allowing meat to marinate in a mixture of garlic, paprika, cumin and other spices. Your family will be very pleased!

Trim off any excess fat from the pork and place in a shallow non-aluminum container and set in the refrigerator.

In a small saute pan over low heat, combine olive oil, garlic, bay leaf and oregano. Whisk for two minutes to release the aromas. Whisk in paprika, cumin, thyme, cayenne, chili powder, salt,  black pepper, dry sherry and vinegar. Let cook one minute more.

Turn off the heat and let stand until completely cooled.

Pour the marinade over the pork and rub it in well. Cover and refrigerate for two days or at least overnight.

Preheat your oven to 350 degrees F.

Place the pork and the marinade in roasting pan. Pour about 2 cups of water in the bottom of the pan.  Cover roasting pan and bake for 3 hours until tender. Remove from oven and let rest for 15 minutes before cutting. Arrange on a warmed platter and pour soem of the juices over the roast serve immediately with extra juices on the side.

Suggested Side and Desserts

Potatoes and Peas with Cilantro

Roasted Cauliflower with Garlic and Paprika

Saffron Rice Pudding