Bacon is always a good smoke-amplifying addition to the garlic pork loin, so it helped this montadito but, alas, did not rescue it.
The garlic pork loin, which has varied in texture and flavor, seems to have settled into the version I originally encountered, which was not my favorite. It's simultaneously too bland and too garlicky. I wish this montadito had had honey mustard in place of the mayonnaise. That could have rescued it.
(I was amused by the menu description of "cheese." You know, cheese. Turns out it was manchego.)
Montaditos down: 89
Montaditos to go: 11
Next: 90 TRALARÍ: serrano ham, garlic pork loin and green pepper
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