Pork tenderloin with smoked
Spanish paprika
Ingredients
| 2 1-pound pork
tenderloins |
| 3/4 cup vegetable
oil |
| 2 tablespoons
hot smoked Spanish paprika
|
| 5 cloves garlic,
chopped |
| 2 tablespoons
fresh or 2 teaspoons dried thyme |
| 1 teaspoon minced
fresh rosemary |
| 1 teaspoon salt |
| 1/4 teaspoon fresh
ground black pepper |
- Combine oil and paprika in a
heavy saucepan and cook over medium heat for about 5 minutes, whisking
occasionally. Cool.
- Pour the infused oil into a
blender and add the garlic, thyme, rosemary, salt and pepper. Blend well.
- Pour the marinade over the
tenderloins in a glass baking dish, cover, and chill at least 8 hours or
overnight.
- Pat the tenderloins with paper
towel to remove excess marinade, and grill them over medium-high heat for
about 5 minutes on each of the four sides, or until internal temperature is
145 degrees.
- Remove the pork from the
grill and tent loosely with foil for 5 minutes before serving.
- Slice the pork thinly.
On heated plates, fan 4-6 slices
of the pork over garlic-mashed potatoes. Serve with fruit salsa and sautéed or
grilled summer squashes.
We find that the Mosby Dolcetto
is delightful with the smoky, spicy flavors of this dish.
Buono appetito!
Serves 4-6.
|
