Spanish Sherry Pork Strips

Another tapas dish from last Friday. I had bought some thin pork escalopes earlier in the day - I rarely eat pork - and I wanted to do my usual. Spice them up!

The marinade I made in the morning, so had the pork getting all the flavour into it for as long as I could. Then pan fried in the evening before slicing and serving. Absolutly delicious!

Ingredients:

400g pork escalopes
4 cloves garlic, crushed
2 tbsp. olive oil
2 tbsp. paprika
1 tsp. dried thyme
1 tsp. dried oregano
2 tbsp. sweet sherry

Method:

Put the pork, oil, garlic and spices into a zip lock bag and seal. Massage well to ensure the meat gets completely coated and put into the refrigerator.

To cook, heat a tbsp. oil in a frying pan. Remove the meat from the marinade and fry on a high heat for about 3 minutes each side. Remove pork from the pan to a chopping board and quickly add the sherry to the pan. Cook on high to de-glaze the pan and cook out the alcohol, creating a quick sauce. Quickly slice the pork and put onto a plate. Pour over the sherry sauce and serve with a wedge of lemon.