Pork fillet with smoked paprika and piquillo peppers

Name: Pork fillet with smoked paprika and piquillo peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min

Smoked paprika and piquillo peppers bring a flavour of Spain to this tempting pork dish from José Pizarro and Sainsbury's magazine. This recipe is best started the day before so the pork has plenty of time to marinate. You can prepare the piquillo peppers ahead of cooking the pork – reheat gently to serve

Ready in 1 hour
Cooking time 40 minutes
Prep time 20 minutes, plus overnight marinating
Serves 8

José Pizarro

Ingredients

3 pork fillets, each weighing 500-600g
2 tbsp olive oil, plus extra for drizzling
2 cloves garlic, sliced
220 g jar piquillo peppers, drained and roughly torn (keep the juices from the jar)
1 tbsp chopped parsley

For the marinade:

1 tsp La Chinata sweet smoked paprika, plus extra to sprinkle
3 tbsp olive oil
1 clove garlic, finely chopped
1 tsp dried oregano

Method

1
Mix all the marinade ingredients, adding some freshly ground black pepper. Put the fillets in the marinade and turn them in it. Cover and leave in the fridge overnight.
2
The next day, preheat the grill to medium. Season the fillets with salt and grill them, whole, on a baking tray for 30-35 minutes, turning them frequently.
3
Heat the 2 tablespoons of olive oil in a frying pan and, when the oil is hot, add the sliced garlic. Cook until the garlic starts to turn golden, then add the peppers and their juices and cook, stirring, for 2-3 minutes. Season and stir in the parsley.
4
Rest the cooked pork for 5 minutes before slicing it. Arrange it on a large platter with the peppers and drizzle with a little extra oil and sprinkle with salt, pepper and extra smoked paprika.