3 tablespoons of fresh thyme leaves, chopped
1 tablespoon of olive oil
11/2 (cup) of sweet paprika
1 teaspoon of salt
750 grams of pork loin with fat
2 dried bay leaves
1 tablespoon of ground cloves
1 tablespoon of grated nutmeg
1 dried red pepper, seeds removed, finely chopped 2 cloves of garlic
3 tablespoons of fresh thyme leaves, chopped
1 tablespoon of olive oil
11/2 (cup) of sweet paprika
1 teaspoon of salt
750 grams of pork loin with fat
2 dried bay leaves
1 tablespoon of ground cloves
1 tablespoon of grated nutmeg
1 dried red pepper, seeds removed, finely chopped 2 cloves of garlic
Mash together the bay leaves, cloves, thyme, paprika, salt, red pepper, and minced garlic in a mortar
With the mixture obtained, season the pork loin and let it rest for a few minutes
Place a thread of olive oil in a skillet and sear the meat at high heat for about 4 minutes on each side
After that, let it cook for an additional 25 minutes at low heat
When the pan dries out, add water to prevent the meat from sticking
At the end, pour the other clove with its skin into a bowl and let it sit for a few seconds
Transfer to a bowl without garlic, cover with aluminum foil and let it rest for 10 minutes before serving.
