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IBERIAN PORK LOIN TEMPLAR-STYLE

Viernes, 04 de Noviembre de 2011 01:55 Publicado en Carnes
  • First you must fillet the loin with a bit of salt.
  • Take them one  by one and put them into a frying pan greased with lard and then into a container.
  • Sprinkle some freshly ground black pepper, peeled grated almonds (half done in the same lard) and the juice of two or three oranges, and a pinch of saffron.
  • Pour the lard previously used and let it boil for 15 minutes. After that, it is ready to be served.
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