Solomillo Adobado

solomillo adobado

Solomillo Adobado (marinated tenderloin) is a classic Spanish pork dish. In Spain you will find pork and ham in almost everything – this dates back to the Inquisition, where eating the meat of a pig proved that you were a good Christian. These days it’s still common to put a ham bone into a vegetable soup or stew, which goes to show how terrifying the Inquisition really was. The film Goya’s Ghosts shows just how extreme the church could be, only a few hundred years ago.

The adobo (marinade) preserves and tenderises the pork – before refrigeration this was how meat and fish were kept safe and edible for months in IberiaVindaloo (now considered to be a curry dish) was originally pork or rabbit preserved in wine and vinegar (Carne de vinha d’alhos) – Portuguese colonists took this to India, where it was assimilated.

solomillo

Ideally, use a pork tenderloin from an organic Iberian pig, though outside of Spain that will be very hard to come by, so do use any pork fillet from a well looked after pig!

Trim the pork of any excessive fat or membranes.

Solomillo Adobado:

500g (approx) Pork Tenderloin (Solomillo)
6 cloves garlic (finely chopped)
1 teaspoon pimentón de la Vera dulce
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon sherry vinegar
50ml extra virgin olive oil
50 ml red wine
100ml red wine vinegar
sea salt and cracked black pepper (to season the meat when it goes into the oven)
sprinkle on a little chopped parsley for decoration at the end

pasta

Put the dry adobo (marinade) ingredients into a jug and stir in the olive oil and sherry vinegar to make a paste.

adobo

Dilute with the wine and red wine vinegar.

en adobo

Rub the marinade into the pork and put it into an airtight container.

tres días

Refrigerate for at least 24 hours and ideally 3 days (agitating occasionally).

listo para hornear

Wipe off the marinade, although I poured a little back on with some olive oil before it went into the oven. Keep the remaining adobo to make a gravy!  If barbecuing, rub a little olive oil on all over first. Season with salt and pepper before cooking.

solomillo cocido

Cook the meat in a hot oven, or on a barbecue, for about 6 minutes and turn over. 12 minutes in total should be enough, but do brown the Solomillo under the grill (broiler), to finish it off (if cooking in the oven). If in doubt check with a meat thermometer – 62º C is the safe temperature for pork, as long as you rest it for 3 minutes – I’m inclined to rest it longer (10 minutes) so that the juices are reabsorbed.

If you wish, Solomillo Adobado is also, commonly cooked a la plancha, sliced as medallions. This is often served in Spain with papas arrugadas (wrinkly potatoes) and Mojo Picon.

patatas asadas

If cooking in the oven, make some roast potatoes.

plato para horno

Use the residue in the baking dish to make a gravy.

deglaze

Deglaze the pan with a little wine or stock.

salsa

Combine with a roux, the marinade and pork stock to finish off the gravy.

Slice and serve with seasonal vegetables, gravy and a glass or two of Come Jamón y Bebe Vino (Eat Ham and Drink Wine), from the Rioja region in Spain.

About Mad Dog

https://maddogtvdinners.wordpress.com/
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10 Responses to Solomillo Adobado

  1. Eha says:

    A huge ‘yes; to this naturally as it reminds me of my childhood ‘Sauerbraten’ tho’ the latter naturally was beef !! Neat to learn a new ‘romantic’ word and to put both red wine and red wine vinegar into the marinade – oops ! my Sauerbraten recipe may say the same !! Love you saying ‘under the grill’ as I know we are on the same page . . . have had a few misunderstandings across your Pond !!! Can get ‘safe’ organic pork . . . the recipe is in the kitchen . . .

  2. I would love some Iberian pork. No more pork for me now they I don’t grow my own animals anymore. ( tima and wai are eating all the acorns!). But it all looks divine! C

  3. I’m definitely going to give this a try! I generally avoid pork tenderloin. It’s very popular in these parts but in all honestly I usually find it uninteresting, rather tasteless and prone to drying out. But with this delicious sounding abodo… Everything seems to taste better with a bit of pimenton de la Vera, doesn’t it?

    Interesting tidbit about why pork is so prevalent in Spanish cookery!

    • Mad Dog says:

      Thanks Frank! There is another one similar but different that I’ll post in due course – both of them turn a fairly cheap cut into something special.

  4. Ron says:

    Mad Dog, this sounds fantastic. As you know Scandinavians are also crazy about pork. It’s the largest meat protien consumed here in Sweden.
    I find the role pork played in Spanish history very interesting. Vikings were said to have always taken a pig with them when they were headed into battle. It is then said they would cut off the pig head drink its blood and sacrifice the head to the sea. It’s also believed that this belief as well as other pig blood sacrifices in the day were what lead to Scandinavians’ love of pork. Blodkorv (blood pudding) is still eaten here and always available for Saint’s Day and Christmas.
    Thanks for another education and tasty post.

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