I first created this recipe for a collaboration with my friends at Cinco Jotas. Whenever I meet my dear friend Maria Castro, I always have to cook this for her.
Serves 4-6 1 Á- 800g pork tenderloin, preferably Ibérico
150ml extra virgin olive oil, plus extra for frying
Sea salt and freshly ground black pepper
50ml sherry vinegar
3-4 sprigs of fresh thyme
Â½tbs ground cumin
1tsp sweet smoked pimentÁ³n de la Vera
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