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“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.”—Patterson Watkins, Philadelphia, Pennsylvania
Nutritional Facts 4 ounces cooked pork with 1/3 cup salad equals 380 calories, 24 g fat (4 g saturated fat), 95 mg cholesterol, 887 mg sodium, 7 g carbohydrate, 1 g fiber, 35 g protein.
Originally published as Andalusian Pork Tenderloin for Two in Taste of Home April/May 2011
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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