Photograph: Tara Fisher
- 3 pork fillets, each weighing 500-600g
- 2 tbsp olive oil, plus extra for drizzling
- 2 cloves garlic, sliced
- 220 g jar piquillo peppers, drained and roughly torn (keep the juices from the jar)
- 1 tbsp chopped parsley
For the marinade:
- 1 tsp La Chinata sweet smoked paprika, plus extra to sprinkle
- 3 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 tsp dried oregano
Mix all the marinade ingredients, adding some freshly ground black pepper. Put the fillets in the marinade and turn them in it. Cover and leave in the fridge overnight.
The next day, preheat the grill to medium. Season the fillets with salt and grill them, whole, on a baking tray for 30-35 minutes, turning them frequently.
Heat the 2 tablespoons of olive oil in a frying pan and, when the oil is hot, add the sliced garlic. Cook until the garlic starts to turn golden, then add the peppers and their juices and cook, stirring, for 2-3 minutes. Season and stir in the parsley.
Rest the cooked pork for 5 minutes before slicing it. Arrange it on a large platter with the peppers and drizzle with a little extra oil and sprinkle with salt, pepper and extra smoked paprika.