The Spanish noun adobo means “marinade.” On the Iberian peninsula, where it has prehistoric origins, adobo refers to a flavorful marinade consisting of vinegar, olive oil, aromatics, and spices. Don’t be intimidated by the long marinating time of this dish. Do, however, use a nonreactive container such as a glass baking dish or large bowl. Pork tenderloin or chicken thighs can be substituted for the pork loin.
- 1 1/2 teaspoons thyme leaves, or 1/4 teaspoon dried
- 1 tablespoon dry white wine, preferably Spanish
- 1 tablespoon Spanish sweet paprika
- 3/4 teaspoon coarse salt (kosher or sea) and freshly ground black pepper
- 1 tablespoon minced flat-leaf parsley
- 5 tablespoons extra virgin olive oil, plus more as needed
- 1 1/4 pounds boneless pork loin
Combine the marinade ingredients in a large bowl. Add the meat and turn to coat on all sides. Cover and refrigerate for 24 hours, turning occasionally.
Cut the meat into 1/2-inch slices, allowing some of the marinade to cling to the meat. Heat a griddle, skillet, or grill pan over medium-high heat. (The meat can also be grilled on an outdoor grill.) Coat the pan with olive oil. Brown the meat on all sides, reduce the heat to medium, and continue cooking until the meat is just done.
Serves 4 — Recipe from Delicioso! by Penelope Casas (Knopf, 1996)