This was a kind of experiment, using the sort of flavours that you have with chorizo, but with roast pork.

I used a piece of skinned and boned pork loin which I stabbed all over and marinated for 24 hours in a mixture of olive oil, sherry vinegar, salt, pepper, sweet paprika and smoked piccante pimenton.

It smelt really good and the cooking aromas were excellent but the flavours didn’t really get that deep into the meat. I suspect that you would need to marinate it for a lot longer to really get the spices right into the meat.

However, it was a nice piece of pork, and there was flavour around the edges of the meat.

I served it with patatas bravas, i.e fried potatoes with a spicy tomato-based sauce, and white asparagus.

To drink, we kept the Spanish theme going and we had a bottle of Sainsbury’s Taste the Difference range 2008 Vinedos Barrihuelo Rioja Crianza, which turned out to be a rather nice wine, with good oak, nice soft red fruit flavours and a nice structure.

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