I got this recipe out of a cookbook I bought more than 30 years ago called “Tapas, The Little Dishes of Spain,” by Penelope Casas. The book was updated and you can now find used copies for as little as $4.10 at Abebooks.com.
It’s a marvelous book filled with hundreds of recipes the author got after visiting tapas bars in Spain and this recipe is one of my favorites.
It’s pretty easy to make. You just cut up the pork and marinate it for as little as one hour and then fry it before putting it on slices of bread and topping it with a roasted red pepper slice.
The marinade is a mixture of mashed garlic and spices, including paprika, thyme, oregano and bay leaf. You combine that with a little olive oil and lemon juice.
After frying it you carefully place it on slices of crusty bread and then top it with pimiento pieces. I used roasted red peppers from a jar, making this dish even easier to make.
Marinated Pork Canapé
- Paprika, 1 tablespoon
- Garlic, 3 cloves mashed to a paste
- Olive oil, 3 tablespoons
- Lemon juice, 1 tablespoon
- Thyme, 1/2 teaspoon
- Oregano, 1/2 teaspoon
- Bay leaf, crushed
- Salt, a pinch
- Pepper, freshly ground, to taste
- Boneless pork loin, 3/4 pound in 1/4-inch slices
- Crusty bread, 1/4-inch long slices
- Pimiento or roasted red pepper, for garnish
- Step 1 Combine paprika, garlic, olive oil, lemon juice, thyme, oregano, bay leaf, salt and pepper in a small bowl.
- Step 2 Arrange the meat slices in a shallow bowl and pour in the marinade. Coat each slice. Cover and refrigerate for at least one hour, up to two days.
- Step 3 Heat just a little of the olive oil in a skillet (cast iron, if you have it) and when it’s very hot add some of the pork slices. Fry on both sides in batches.
- Step 4 Carefully match each pork slice with a slice of bread and garnish with a slice of red pepper or pimiento.