Marinated ‘Secreto’ Pork Loin with Spicy Pimentón and Piquillo Peppers

Santiago Guerrero & Iberica

“The thing that left a lasting impression on me when I worked in the south of Spain was just how much meat is marinated prior to cooking. This dish takes inspiration from that marinating and especially Adobo, which is a pimenton marinade from Andalucia. I’m using a special cut between the shoulder and the loin of the
Iberico pig called Secreto Iberico that is really succulent and full of flavour and I’ve made the Adobo with a slight sweetness that really compliments the flavour of the pork. The marinade works best if left on for at least 24 hours prior to cooking to allow the meat to absorb as much of the flavour as possible”.


Serves 4

80g/2.oz spicy pimenton
80g/2.oz/ 1/3 cup sugar
1 tsp ground cumin
2 garlic cloves, peeled and chopped
1 tsp chopped parsley
80ml/2.fl oz/1/3 cup dark soy sauce
1 1/2 tsp olive oil, plus extra for frying
1 1/2  tsp white wine vinegar
1kg/2lb 4oz Secreto Iberico pork loin

To serve
450g/1lb jarred piquillo peppers, drained
sea salt


1 Mix the pimenton, sugar and cumin together in a bowl with the garlic and parsley. Add the soy sauce, oil, vinegar and 1 tablespoon of water, and stir to make a paste.

2 Slice the pork loin into 4 pieces and coat each one with the paste. Allow to marinate for 24 hours in the fridge.

3 Heat the olive oil in a hot frying pan and sear the pork on both sides. If you prefer you can also sear the pork in a hot griddle pan until medium rare. Don’t worry if the marinade turns black. Once the pork has been turned over, lower the heat to allow the pork to cook for 2 more minutes.

4 In another pan, shallow fry the piquillo peppers with 2–3 tbsp olive oil until they are heated through and have taken on a little colour. Serve the pork hot, with a couple of piquillo peppers for each person, and sprinkled with sea salt.