Saturday, August 22, 2009

Chili Rosemary Marinated pork


Here's something we've made a lot this summer. It's a really simple marinade, but it goes so well with thin slices of pork. We use pork loin, but feel free to experiment. It's fast and easy to throw on the barbecue, and goes well with any kind of fresh salad. You can top it with some lemon zest and finely chopped cilantro, if you feel like it - it's good without it, too.

Chili Rosemary Marinated pork
(printable recipe)

Serves 4

800 g loin of pork, thinly sliced

150 ml olive oil
1-2 dried chilies (peperoncino), crumbled
1 tbsp fresh rosemary, chopped
2 bay leaves, crumbled


Mix everything and let the meat marinate for at least 3-4 hours. Cook on a barbecue if you can, the slightly charred flavor will be amazing!

Recipe in Swedish:
Chili & Rosmarinmarinerad fläskkarré

1 comment:

Talita said...

That pork looks perfect, Anne! How delicious!