Mediterranean Style Pork Fillets
This dish uses steaks from the top of the pork shoulder and is really succulent and moist, it is also one of the most economical cuts. In Spain it is called cabeza de lomo and when combined with other traditional Spanish ingredients, makes for a really flavoursome and aromatic dish.
You will need:
4 – 6 pork neck steaks
3 cloves garlic, peeled and crushed
Generous amount of fresh thyme
Salt and freshly ground pepper
- Place the pork fillets into a large shallow dish and prepare the marinade.
- In a bowl mix together a good slug of olive oil, the crushed garlic and the grated zest of the lemon, leave to infuse for a few minutes.
- Pour the marinade over the pork and mix well, then season with salt and pepper and leave to infuse for about an hour.
- Lightly oil a frying or griddle pan and place on a high heat and mix the pork again just to be sure you have a nice even coating of the marinade.
- Cook the steaks on the high heat for a couple of minutes and turn over to cook for a further two minutes, then lower the heat and cook for another 6 – 8 minutes, turning frequently depending on the thickness of the fillets. You may have to cook in batches if all of the fillets don’t fit into the pan at the same time – just set the cooked ones aside and keep warm.
- Just before serving, squeeze a little bit of lemon juice over the fillets and add a sprinkle of freshly ground pepper.
- Serve with a tomato salad and oven baked chips