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Easy & Impressive Spanish Pork Adobado
Jody’s spent a good amount of time in Spain, and this recipe for Pork Adobado was one that really stood out. Bold, smoky, garlicky, and incredibly tender our recipe for Pork Adobado is the kind of appetizer that takes away all stress when someone says ‘can you bring an app?’
If you’ve ever wandered through the pintxo bars of Northern Spain, you already know: marinated pork, kissed with pimentón (smoked paprika!) and seared until just cooked, is so simple, yet so irresistible.
If you know us, you know that smoked paprika is one of our desert island spices. Learn more about that here in our ‘what’s in your pantry’ podcast episode!
This version for Pork Adobado is our go-to. It’s simple, deeply flavourful, fast to cook, and perfect for holiday parties, date nights, and tapas-style entertaining. Serve the pork warm on little skewers, with toasted baguette slices with a little aioli… and watch it vanish.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 6-8 Servings
Ingredients
- 2 cloves garlic
- 4-5 sprigs fresh thyme
- 2 tsp pimentón dulce (sweet smoked paprika)
- 1/2 tsp pimentón picante (hot smoked paprika)
- 1 1/2 tsp kosher salt
- 2 tbsp. olive oil
- 3-4 tbsp water (enough to make a paste)
- 1 pork tenderloin, silver skin removed, sliced into 1/2-inch rounds or into cubes
- Olive oil, for searing
- Optional for serving: toasted baguette slices, lemon zest, aioli, chopped parsley
Instructions
- Make the Garlic Paste: Finely mince the garlic, sprinkle with a touch of salt, and using the side of your knife, smash and smear it into a smooth paste.
- Build the Marinade: Transfer the garlic paste to a stainless steel bowl. Add: pimentón dulce, pimentón picante, thyme leaves, olive oil and remaining salt. Add just enough water to create a thick paste. REMEMBER! Spices are both water soluble and oil soluble, so we often bloom spices in both for maximum flavour!
- Add the pork tenderloin slices and coat thoroughly in the paprika paste. Marinate for 30 minutes at room temperature, or up to overnight for intense flavour and colour.
- Heat a heavy-bottomed sauté pan over medium-high heat until very hot. Add a drizzle of olive oil, then the pork slices — without overcrowding. Cook about 75% on one side to get a nice sear, 4-5 minutes. Turn and cook a further 1-2 minutes.
- Serve as desired! On toothpicks, on toasted or soft bread, with a garlic aioli dip.
Notes
Variations & Serving Ideas
1. Pork Adobado Sliders
Serve the pork slices on mini brioche buns with aioli and pickled onions.
2. Add Sherry Vinegar
A splash of sherry vinegar stirred into the paprika paste brightens the whole dish.
3. Skewer Style
Thread cooked slices onto cocktail picks for easy tapas-style service.
4. Make It Spicier
Increase pimentón picante or add a pinch of chili flakes.
5. Add Onions & Peppers
Sear sliced onions and roasted red peppers in the same pan for a full pintxo plate.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Chef Tips for Pork Adobado
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Do not stir the pork. Browning happens when the meat stays still.
- Use a different cut of pork, or even with shrimp or chicken! We’ve gone the low & slow route and used pork shoulder then slowly roasted it in broth until it was fork tender.
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Flip only once for the best crust.
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Rest 2 minutes before serving so juices settle.
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Use a very hot pan — pimentón blooms with heat, not low simmering.
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Marinate overnight for truly deep Spanish flavour.
Why We Love This Recipe
It’s simple, fast, and makes you feel like you’re standing in a pintxo bar in San Sebastián with a glass of Rioja in hand. The smoky paprika, garlic, and thyme are classic, comforting, and unforgettable — a perfect, easy holiday appetizer.
Looking for more Spanish-Inspired Recipes? Join our Live Online Tapas Party Cooking Class!
