Ingredients (4 people)

2 kg of fresh whole pork tenderloin
2 liters of extra virgin olive oil Cortijo Linares
1 tablespoon paprika
1 dash of olive oil
1 tablespoon pepper
1 tablespoon cinnamon
1 tablespoon oregano
1 head of garlic
1 cup white wine
4 bay leaves
1 lemon
Salt

Preparation

Put all the ingredients to marinate out in large enough container for a week. After this time, remove the pieces back and cut.

Fry the fillets back in a pan with plenty of oil.

Place in the cooked loin and cover it with extra virgin olive oil Cortijo Linares. If desired add some sprigs of rosemary.

Thus the spine can be stored in a centerboard preserved in olive oil 4 to 6 months. To use it, simply heat in a skillet or eat it cold.