Marinated Pork Loin with Piquillo Pepper Sauce and Patatas Bravas

Succulent pork loin marinated and pan-seared to perfection, accompanied by a vibrant, smoky piquillo pepper sauce and crispy, spicy 'brave potatoes'.

• Prep: 1 hr
• Cook: 45 min
• Total: 1 hr 45 min
• Servings: 4
• Cuisine: Spanish
• Difficulty: Hard
• Cost: $3.47/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• roast
• bake
• spicy
• savory
• tangy
• smoky

Ingredients

• 1.5 pound pork loin roast (trimmed of silver skin)
• 4 tablespoon olive oil (extra virgin)
• 1 tablespoon red wine vinegar
• 4 clove garlic (minced)
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 teaspoon salt (kosher)
• 0.5 teaspoon black pepper (freshly ground)
• 15 ounce piquillo peppers (jarred, drained)
• 0.25 cup chicken broth
• 1 shallot (small, minced)
• 1 tablespoon lemon juice (fresh)
• 0.25 teaspoon cayenne pepper
• 2 pound Russet potato (peeled, cut into 1-inch cubes)
• 0.25 cup olive oil (extra virgin)
• 2 tablespoon tomato paste
• 0.5 cup mayonnaise
• 1 teaspoon hot sauce (e.g., Tabasco or Frank's RedHot)
• 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Trim any silver skin from the pork loin. In a shallow dish, whisk together 2 tablespoons olive oil, red wine vinegar, 4 cloves minced garlic, 1 teaspoon smoked paprika, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the pork loin and turn to coat completely. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. For the Patatas Bravas: Preheat oven to 400°F. Peel and cut 2 pounds Russet potatoes into 1-inch cubes. Rinse them well under cold water and pat very dry. Toss with 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet and roast for 30-40 minutes, flipping halfway through, until golden brown and crispy.
3. For the Piquillo Pepper Sauce: While pork and potatoes cook, combine drained piquillo peppers, 1 small minced shallot, 1 tablespoon lemon juice, 1/4 teaspoon cayenne pepper, 2 tablespoons extra virgin olive oil, and 1/4 cup chicken broth in a blender or food processor. Blend until very smooth. Taste and adjust seasoning as needed.
4. For the Bravas Sauce (optional, but traditional): In a small bowl, whisk together 2 tablespoons tomato paste, 1/2 cup mayonnaise, 1 teaspoon hot sauce, 1/4 teaspoon smoked paprika, and a pinch of salt until well combined.
5. Heat a large oven-safe skillet (cast iron works well) over medium-high heat. Remove pork loin from marinade (discard marinade) and sear on all sides until deeply browned, about 2-3 minutes per side. For a 1.5-pound loin, this will take about 8-10 minutes total.
6. Transfer the skillet to the preheated 400°F oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing into thick medallions.
8. Serve the sliced pork loin over a pool of the piquillo pepper sauce. Plate the crispy Patatas Bravas alongside. Drizzle the bravas sauce over the potatoes or serve on the side. Garnish with fresh chopped parsley.

Notes

Marinating pork loin helps infuse flavor and keeps it tender. Resting the pork after cooking is essential for juicy results. The bravas sauce can be skipped if you prefer a simpler potato side, but it adds traditional Spanish flair.

Nutrition (per serving)

• Calories: 971
• Protein: 35.2 g
• Carbohydrates: 51.8 g
• Fat: 71.6 g
• Fiber: 7.3 g
• Sodium: 2105 mg
• Saturated Fat: 14.8 g
• Sugar: 4.5 g
• Cholesterol: 118 mg