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Andalusian Pork Tenderloin for Two

Andalusian Pork Tenderloin for Two
“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
2 ServingsPrep: 20 min. + chilling Bake: 20 min.

Ingredients

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

Directions

  • Rub tenderloin with oil. Combine the garlic, paprika, salt, cinnamon,
  • cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or
  • overnight.
  • Place tenderloin in a shallow pan. Bake, uncovered, at 425° for
  • 20-27 minutes or until a thermometer reads 145°. Let stand for 5
© Taste of Home 2013

2 of 2

Andalusian Pork Tenderloin for Two (continued)

Directions (continued)

  • minutes before slicing.
  • In a small bowl, combine remaining ingredients. Serve with pork.
  • Yield: 2 servings.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013