3 tablespoons of fresh thyme leaves, chopped
1 tablespoon of olive oil
1 and 1/2 teaspoons of sweet paprika
1 teaspoon of salt
750g pork loin (with fat)
2 dried bay leaves
1/4 cup of crushed cloves
1/4 cup of ground nutmeg
1/4 cup of finely chopped pimenta dedo-de-moça, seedless
2 garlic cloves
3 tablespoons of fresh thyme leaves, chopped
1 tablespoon of olive oil
1 and 1/2 teaspoons of sweet paprika
1 teaspoon of salt
750g pork loin (with fat)
2 dried bay leaves
1/4 cup of crushed cloves
1/4 cup of ground nutmeg
1/4 cup of finely chopped pimenta dedo-de-moça, seedless
2 garlic cloves
1
Grind together the bay leaves, cloves, thyme, paprika, nutmeg, salt, and pimenta in a mortar
2
Use this mixture to season the pork loin and let it rest for a few minutes
3
Heat some olive oil in a skillet over high heat for about 4 minutes per side, cooking the pork loin until browned
Then, let it cook for another 25 minutes at low heat
When the pan is dry, add water to prevent the pork from sticking
4
Finally, squeeze the remaining garlic clove and let it sit for a few seconds before serving.
