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

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 1/2 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
• pepper