Miriam García, from El Invitado de Invierno , invites us to prepare a juicy grilled pork loin accompanied by vegetables, made with a Le Creuset cast iron grill . A dish as simple as it is appetizing, healthy and tasty!
At this point, it goes without saying that one of the great culinary treasures of this country is the Iberian pig. This animal has exquisite meat, interspersed with delicious fat... you can tell I like it, right?
The presa is a piece of meat that corresponds more or less to the shoulder of the pig, very juicy and with a great flavour. Because it is a piece that is not excessively thick or large, it can be perfectly prepared on the grill without opening it, just as it is presented. The meat should be toasted on the outside and pink in the centre. If it is done well, on a suitable grill, the result is impressive. A real pleasure.
In this season when, let's face it, we don't feel like spending much time in the kitchen, grilled meat with vegetables is a great idea, a complete dish and, if the ingredients are of quality like a good piece of Iberian pork, we will indulge ourselves with very little effort. Let's go.
Ingredients
(for 2 people)
- 1 piece of Iberian pork
- 1 small zucchini
- 2 pear tomatoes
- Virgin olive oil
- Salt to taste
Elaboration
- Cut the courgette into thin slices, no more than 3-4 mm, and the tomatoes in half. Heat a good griddle or a thick-bottomed frying pan over high heat. When it is very hot, brush it with olive oil and add the vegetables. Brush the courgette slices with a little oil on top, too.
- We toast the vegetables on both sides until they are soft, and we remove them to a covered dish, where they will stay warm while we cook the meat.
- Place the meat on the griddle or frying pan and cook it for at least 10 minutes on each side, over high heat. There is no need to add more oil in this case, because the meat already contains enough fat and will not stick.
- After this time, we serve the meat immediately, accompanied by the vegetables while it is still hot. We will carve the prey into half-finger-sized fillets, which we can salt individually. I prefer to salt each Iberian prey fillet separately when serving it, since the prey is quite thick and the cooking time is not very long, so if we salt the whole piece we may not notice enough saltiness inside. For this type of meat, I find that flaked salt is a fantastic complement.
In this recipe I have used zucchini and tomato as garnish, but we can also use other vegetables, such as sliced aubergine, wild asparagus, etc. To each his own, the variety of recipes for grilled Iberian pork is as extensive as your culinary taste and your ingenuity when it comes to innovation.
