Aljomar Iberico Pork Loin with queso fresco

Ingredients (Serves 4) 

• 8 pieces of Aljomar Iberico fresh pork loin, about 90 g each
• 100 g creamy QUESO FRESCO (is a creamy, mild, unaged cheese commonly used in Spain. It is similar to farmer cheese).
• ½ teaspoon minced garlic 
• 1 tablespoon chopped onion 
• 2 tablespoons EVOO 
• Salt

Method 

With a sharp knife, cut a fresh, large pork loin into thick pieces, about 90 g each. In a plate or small bowl, combine the queso fresco with the minced garlic, the onion and a dash of salt. If you want, you can add some fresh chopped parsley and just a touch of mustard.

In a hot skillet, add olive oil and fry cutlets in two batches. This way the meat does not release too much water and braise. Sear pork loins on each side and repeat with remaining pieces. Remove from skillet and lightly season with salt. 

The centre of the meat should be hot, but with a slightly pink colour. The heat should not be strong enough to dry out the meat. The meat should be juicy and tender. Pork can easily dry out if we don’t keep an eye on the heat. 

Prepare to serve 

While they are still hot, place a spoonful of the cheese mixture on each piece of pork loin The heat will melt the cheese mixture and it will slide down the sides of the meat, fusing with the juices to create a delicious sauce. We can also put some cheese mixture on one piece and top with a second so that the cheese mixture melts even faster. 

Serve with a green salad with tomatoes, or better yet, with some garlic potato fries.