Spanish Pork Loin Roast
This simple supper recipe requires only that you rub some spices on a hunk of pork, shove it in the oven, and not forget about it.
14 hrs 45 mins
Alexandra Raij | Eder Montero | Rebecca Flint Marx
Chefs Alexandra Raij and Eder Montero opened El Quinto Pino in 2007 followed by Txikito, New York’s only Basque restaurant, in 2008. In 2012, they expanded to Brooklyn with La Vara, where their cooking celebrates the intersection of the Moorish, Jewish, and Christian foodways in Spain. Rebecca Flint Marx is a senior editor at San Francisco Magazine and the winner of the 2013 IACP Bert Greene Award for Culinary Memoir for her essay “From Sex Cake to Spurned Salad.” The Basque Book is their first cookbook together. @alexraij @edermontero @ediblecomplex
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