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–+ servings
A large pan of Spanish pork secreto garnished with fresh roasemary and black olives.

Spanish Pork ‘Secreto’ Simmered in a Rich, Smoky Paprika-Infused Sauce

Byron
When it comes to comfort food, you really can’t go past this recipe! Spanish pork ‘secreto’ simmered in a rich, smoky paprika-infused sauce is the ultimate recipe for enjoying with plenty of fresh bread or some mashed potato.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, Main Course, meat
Cuisine Authentic Spanish recipe, meat, Mediterranean, Spain
Servings 4 Main
Calories 381 kcal

Equipment

Ingredients

  • 1 pork loin fillet around 21 oz./600 grams*
  • 1 tablespoon Extra virgin olive oil
  • 1 large onion diced fine
  • 3 medium carrots roughly chopped
  • 4 large ripe tomatoes grated and skin removed (or 14 oz./400g tinned diced tomatoes)
  • 6 garlic cloves minced
  • 1 tablespoon Spanish smoked paprika we used Spanish La Vera smoked paprika
  • ½ teaspoon white pepper
  • ½ teaspoon garlic powder optional
  • 7 oz/200g red Piquillo Peppers drained and sliced
  • 3.5 oz./100g pitted olives black or green, up to you
  • 1 tablespoon capers drained
  • 7 fl oz./200ml vegetable stock homemade or store-bought
  • 1 bay leaf if making stock
  • 6 black peppercorns if making stock
  • 1 large sprig of fresh rosemary optional
  • Salt and pepper to taste

Instructions
 

  • Season the pork fillet/loin with some salt and pepper and set aside.
    1 pork loin fillet, Salt and pepper
  • Prepare your veggie stock by bringing 2 cups of water to boil in a pan. Prepare and dice your veggies and add any veg ends (carrot peels, garlic, and onion skins) to the pot. Lower heat to medium.
    7 fl oz./200ml vegetable stock
  • Add around ½ teaspoon of salt, 6 black peppercorns, and a bay leaf, and allow the stock to simmer for around 15 minutes (you can continue making the rest of the recipe while it simmers).
    1 bay leaf, 6 black peppercorns
  • Over high heat, add a splash of olive oil to your skillet and fry the pork pieces for about 5 minutes or until they become golden on both sides (turn once or twice). Just before removing them from the pan, add a pinch of smoked paprika to the steaks.
    1 tablespoon Spanish smoked paprika
  • Remove the steaks from the pan and set aside for use later.
  • In the same pan, add the onion and cook for 2-3 minutes. Then, add the carrots and red pepper to the pan and cook for 5 minutes.
    1 tablespoon Extra virgin olive oil, 1 large onion, 3 medium carrots, 7 oz/200g red Piquillo Peppers
  • Stir in the garlic, white pepper, garlic powder, and the remaining paprika and mix well. Cook for 2 minutes or until everything is fragrant.
    6 garlic cloves, ½ teaspoon white pepper, ½ teaspoon garlic powder
  • Add the veggie stock, the grated tomato (or tinned tomato), and the sprig of rosemary. Reduce heat and simmer for 5 minutes, stirring occasionally.
    4 large ripe tomatoes, 1 large sprig of fresh rosemary
  • Add the capers and olives and mix well. Return the pork to the pan and continue to gently simmer for 20 minutes.
    3.5 oz./100g pitted olives, 1 tablespoon capers
  • Serve over a bed of mashed potato, some steamed rice, or some fresh bread. There will be plenty of sauce to encourage a good mop-up.

Video

Nutrition

Serving: 250gCalories: 381kcalCarbohydrates: 21.1gProtein: 46.1gFat: 12.4gSaturated Fat: 2.9gCholesterol: 122mgSodium: 683mgPotassium: 1221mgFiber: 5.8gSugar: 9.6gCalcium: 94mgIron: 4mg
Keyword 1 hours recipe, easy stew, meat, meat stew, paprika, pork, pork secreto, smoked paprika