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Lomo con Pimenton Dulce (Barbecued pork and sweet paprika)

Our Andalucian take on sweet and sour pork which makes a great BBQ dish.

You will need (serves 4-6):

8 thick slices of pork tenderloin fillets
Sweet Paprika
Whole peppercorns
Salt to taste





How to cook:

1. Sprinkle each fillet with a good amount of paprika and rub into the flesh
2. Season with a little salt and the peppercorns
3. Leave to rest in the fridge for about half an hour.




4. Cook on a barbecue for about 10 minutes each side turning occasionally.
5. Serve with boiled potatoes and salad