Montaditos de Lomo con Pimientos (Pork and Pepper Mini Sandwiches)

• 2 medium Red pepper, firm
• 2 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 300 g Pork loin roast boneless
• 1 tsp Smoked paprika
• ¾ tsp Fine sea salt
• ½ tsp Black pepper
• 1 piece Baguette, crusty

1. Core and deseed the red peppers, then slice into thin strips. Peel and thinly slice the garlic. Slice the pork into 1 cm medallions and pat dry.
2. Heat 2 tbsp of the olive oil in a large frying pan over medium heat. Add the peppers and a pinch of the salt, then cook for 8 to 10 minutes, stirring, until soft and lightly caramelised. Stir in half the garlic for the last 1 minute, then scrape the peppers onto a plate.
3. Add the remaining 1 tbsp olive oil to the pan and increase the heat to medium-high. Season the pork with the smoked paprika, remaining salt and black pepper, then sear for 1.5 to 2 minutes per side until browned and just cooked through. Add the remaining garlic for the final 30 seconds, tossing so it turns fragrant but not bitter.
4. Split the baguette and cut into small sandwich portions, then toast the cut sides in the pan for 30 to 60 seconds until lightly crisp. Pile the pork onto the bread and top with the sautéed peppers. Serve warm straight away.

Made this recipe? Rate it — a comment is optional.