Zorza (Pork loin marinated with Spanish paprika)

Zorza (Pork loin marinated with Spanish paprika)

Course: Main dish
Cuisine: Galician
Keyword: pork loin, zorza
Calories: 458.91kcal

Prep Time: 15 minutes
Cook Time: 10 minutes
Resting time: 1 hour
Total Time: 1 hour 25 minutes
Zorza is what, in Galicia, we call the minced pork meat that make up chorizos. It doesn’t necessarily have to be pork loin, but it’s better that way. In this recipe we fried the zorza with potatoes but you can also do an “empanada” or with fried eggs.
Servings 6 serves


  • 1500 g pork loin
  • 3 tbsp sweet paprika
  • 1 tbsp hot paprika
  • 4 clove garlic
  • 4 tbsp olive oil
  • 1 glass white wine

Step by step instructions

  • Cut the tenderloin into small cubes.
  • Place into a bowl and add: the cloves (minced or finely chopped), the sweet and the spicy paprika, oregano, olive oil, the wine and salt to taste.
  • Mix until the meat is completely impregnated with the marinade.
  • Leave in the refrigerator for 2 or 3 days.


Calories: 458.91kcal | Carbohydrates: 3.76g | Protein: 56.71g | Fat: 20.09g | Saturated Fat: 4.51g | Cholesterol: 157.5mg | Sodium: 127.94mg | Potassium: 1072.09mg | Fiber: 1.64g | Sugar: 0.87g | Vitamin A: 2298.58IU | Vitamin C: 0.25mg | Calcium: 28.03mg | Iron: 2.51mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top