- Pork loin - 700 Grams
- Limes - 2 pieces
- Pepper black - 0.5 teaspoons
- Parsley - 50 Grams
- Olive oil - 100 Milliliters
- Salt - 1 teaspoon
- Garlic - 6 Teeth
- Ginger, cm - 5 milliliters
- Chili pepper - 1 piece
1. First of all, we will prepare the marinade. Remove the zest from the limes, chop the parsley, thinly slice the garlic. Grate rubbed ginger, make sure that the fibers do not come across. In two halves, along, cut the chili, remove the seeds, and cut the strips across. For sharpness, chilli seeds can be left in the marinade. 2. Then put pepper, parsley, garlic, zest and ginger in a mortar and grind it well into the paste. Now squeeze out the lime juice, add black pepper, salt, olive oil and mix well. 3. For four chops cut the loin (on the bone). Chops rubbed with marinade, then put in a bowl and marinated. We marin about forty minutes to forty-five minutes. We cover the dishes with food film. 4. Prepare a thick-walled frying pan, heat the vegetable oil (the temperature is above average). From chunks of marinade we clean chops, and on both sides, about two minutes fry chops. 5. Put the meat in the baking dish. We pour the marinade and send it to the oven for twenty minutes. Next, take it out and serve it to the table.
Servings: 4