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Andalusian Pork Tenderloin Recipe

“I love the complex flavors of Spanish cuisine, and the olive topping in this dish really complements the seasoned pork. This is an easy entree that can be started the day before.”

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Andalusian Pork Tenderloin Recipe

Prep: 20 min. + chilling Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

2 pork tenderloins (3/4 pound each)
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
GREEN OLIVE SALAD:
3/4 cup pimiento-stuffed olives, quartered
1/2 cup cherry tomatoes, quartered
1/4 cup chopped red onion
1-1/2 teaspoons capers, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced

Directions

Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight.
Place tenderloins in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
In a small bowl, combine remaining ingredients. Serve with pork. Yield: 4 servings.

Cooking for 2: Andalusian Pork Tenderloin for Two

Nutritional Facts 4 ounces cooked pork with 1/3 cup salad equals 383 calories, 24 g fat (4 g saturated fat), 95 mg cholesterol, 937 mg sodium, 6 g carbohydrate, 1 g fiber, 34 g protein.

Originally published as Andalusian Pork Tenderloin in Taste of Home April/May 2011, p67