How to make
Leave the meat at room temperature for about half an hour, by rubbing each fillet with a little black pepper, if desired (for this recipe, use thicker sirloin steaks, so that they are juicy and dominate the jamon, otherwise its - strong taste and saltiness will grab the main role).
Remove the outer skins from the garlic cloves, by leaving the harder skin. Crush them with palm pressure or the broad part of the knife.
Heat the olive oil over medium heat and fry the garlic, until it releases its flavor. Then you can take out the cloves and if they are bigger you can leave them.
Increase the heat and cook the steaks, until they aquire a golden color on both sides.
The rule is to seal them well on the higher heat to preserve their juices. The sirloin should not be cooked for a long time, because it becomes dry.
Take out the meat and arrange it on serving plates along with the softened garlic cloves. Sprinkle with a little salt and olive oil and place a piece of aromatic manchego on each fillet.
The quickest way is to sear the slices of jamon in the pan for a few seconds on each side. You will be amazed at how delicious the jamon turns out this way, it releases its aroma and intensifies its taste. It also becomes somewhat salty, so don't over-salt the meat beforehand.
The other important thing to keep in mind is that only Jamon Serrano is suitable for such a short heat treatment, not Iberico or De Sebo.
Place the slices on top of the meat and cheese, garnish with aromatic basil and serve immediately. It is consumed while it is warm!
The Wonderful Pork Loin Fillets with Jamon are ready.
