If you've spent any time in a Spanish home you've probably had lomo en adobo--pork loin that has been prepared with a pimentón-based marinade. In Spain, butcher shops, carnicerías, and (more often nowadays) supermarkets sell the pork loins already packaged in the adobo. All you have to do is open the package, put the pork loin in a pan, add a little white wine and olive oil, and stick it in the oven.
Here in the U.S. it's usually necessary to make the adobo, but it's not hard. The adobo recipe here is the same I used for venison in my first post on adobo. Again this adobo is based on a recipe from Janet Mendel's excellent book, Cooking from the Heart of Spain: Food of La Mancha.
Here's how to do it:
a boneless pork loin, or a pork tenderloin (I used the latter for this post)
For the marinade (for 2 to 3 lbs of pork)
6-7 garlic cloves, peeled and minced.
2 tablespoons pimentón de La Vera (I like picante).
2 teaspoons thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon kosher salt
2 tablespoons chopped parsley
1/4 cup red wine vinegar
1/4 cup of virgin olive oil
a few whole black peppercorns
2 bay leaves
First mix the ingredients for the marinade in a large glass or ceramic bowl.
Put the pork in the marinade and turn it over a few times until it's well-coated.
Cover the bowl with plastic wrap and let the pork marinade for at least a few hours, and up to five days. Every day, give the meat a turn.
Preheat the oven to 375.
Place the pork loin in a cazuela or a casserole. Pour a glass of white wine over it, along with about 1/3 cup of olive oil.
How long to cook the pork loin depends on its size. (I cooked this small tenderloin a little less than 20 minutes). You should aim for an internal temperature of 145 degrees, no more, or the meat will dry out. The meat should have a faint rose color near the center.
Slice the pork loin and serve with its sauce.
Esperanza, my mother-in-law, almost always serves lomo adobado with patatas fritas, French fries.