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Nutrition Facts
Serving Size 177 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 520 mg 22%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 16 g
Vitamin A 40% Iron 20%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon and Pimenton Marinated Grilled Iberico Plumilla
Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 h 20 m
4  People


Recipe makes 4 Servings

10 Oz Iberico Pork Plumilla
1/2 cup(s) Central Market 100% Spanish Organic Extra Virgin Olive Oil
1 cup(s) fresh lemon juice
2 Tbsp red wine vinegar
2 Tbsp fresh garlic, minced
1 Tbsp fresh cracked pepper, plus more as needed
1 Tsp kosher salt, plus more as needed
1 Tbsp Mediterranean oregano
1 1/2 Tsp smoked paprika
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In a resealable plastic bag add pork along with olive oil, lemon juice, red wine vinegar, garlic, pepper, salt, oregano and smoked paprika.
Seal bag and mix gently with hands to distribute marinade evenly.
Refrigerate and allow to marinate for at least 60 minutes to 1 hour. Overnight is best if possible.
When ready to cook, preheat grill to medium high heat.
Remove pork from marinade and grill for 2 to 3 minutes per side or until nicely marked on all sides.
Move pork to finish cooking over indirect heat, and remove when pork is cooked to at least 150˚F or desired doneness.
Allow to rest before cutting drizzle with olive oil and season to taste as needed.
Chef's Note: I like to pour the leftover marinade into a pan and bring it to a boil then reduce to a simmer until sauce just starts to thicken a bit when whisked. Brush this sauce over pork while resting for extra flavor.


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