Lomo de Cerdo a la Extremeña (Pork Loin with Paprika and Garlic)

• 700 g Pork loin roast boneless
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 6 cloves Garlic
• 2 tsp Sweet paprika
• 2 pieces Bay leaves
• 150 ml Dry White Wine

1. Pat the pork dry, then season all over with the salt and pepper. Peel the garlic and slice it thinly.
2. Heat the olive oil in a large frying pan over medium-high heat. Sear the pork for 2 to 3 minutes per side until well browned, then transfer to a plate.
3. Lower the heat to medium and add the garlic to the pan. Cook for 30 to 60 seconds, stirring, until fragrant but not browned.
4. Stir in the sweet paprika for 10 seconds, then immediately pour in the white wine to stop it catching. Scrape up the browned bits from the base of the pan with a wooden spoon.
5. Return the pork to the pan and add the bay leaves. Reduce the heat to low, cover, and cook for 15 minutes, turning once, until the pork is cooked through and the sauce looks glossy.
6. Rest the pork on a board for 5 minutes, then slice. Spoon over the garlicky paprika pan juices and serve.

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