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- 1 kg. Ibérico Loin (Whole piece)
- 4 Guajillo Chilies
- 4 Pasilla Chilies
- 1 Cinnamon Stick
- 2 Clove buds
- 2 Garlic cloves
- Oil
- Pepper
- Salt
1º - Get the marinade ready. First clean the chilies and roast them. Then put them in a little bit of hot water to rehydrate and make them milder. Then put them into a food processor along with the cinnamon stick, clove buds, garlic, onion and a little bit of the water used to rehydrate the chilies and blend until smooth. Then massage this paste into the whole loin piece, cover it up with aluminum foil and let it rest in the refrigerator for a minimum of 8 hours.
2º - After the 8 hours have elapsed, roast the marinated loin in a 180ºC preheated oven for 20 minutes. Once finished add a drizzle of olive oil over the top and a few spoonfuls of marinade and slice it into rounds.
3º - This dish is perfect with a side dish of salad or home-fried potatoes. Serve and enjoy.
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