Fresh-Pressed Olive Oil Club

Marinated Pork Loin in Adobo (Lomo de Cerdo en Adobo)

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 Schnitzel with Giardiniera

Duck into almost any pub in Australia, and you’ll find schnitzel on the menu—chicken, beef, or pork. “Schnittys,” though nicked from European immigrants, are now one of Oz’s iconic foods. Giardiniera is a versatile Italian condiment that can be used as an antipasto or on eggs, sandwiches (a must-have on Italian beef), and even hot […]

Pork Marbella

Both salty and sweet, this savory dish riffs on Chicken Marbella by substituting pork tenderloin for chicken. (Please do not confuse small pork tenderloins, usually about a pound each, for pork loin, which is a much larger cut.) Ingredients For the chimichurri marinade/sauce: Directions Step 1 Season the pork with salt. Let it sit for […]