Wild boar loin medallions
Difficulty: Fácil
1 kg of boar's back, 6 garlic teeth, 1 parsley tart, 2 laurel leaves, 1 thyme tart, 10 grs of pepper, a pinch of oregano, a pinch of cumin, 1 teaspoon of pimenton, 1 dl. of white wine, ½ dl. of extra virgin olive oil, 1 chorreon of vinegar.
Preparation
To make good all the ingredients in the mortar. Add later the pepper, wine, oil and vinegar.
The loin is seasoned and covered with the adobo, are macerated 48 hours and finally, is fried in extra virgin olive oil.
Present accompanied by asparagus and potatoes.
