Andalusian Pork Tenderloin for Two Recipe
Andalusian Pork Tenderloin for Two Recipe photo by Taste of Home
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Andalusian Pork Tenderloin for Two Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
MAKES: 2 servings


  • 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
  • 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

Nutritional Facts

4 ounces cooked pork with 1/3 cup salad: 380 calories, 24g fat (4g saturated fat), 95mg cholesterol, 887mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 35g protein.


  1. Rub tenderloin with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloin. Refrigerate for 8 hours or overnight.
  2. Place tenderloin 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.
  3. In a small bowl, combine remaining ingredients. Serve with pork. Yield: 2 servings.
Originally published as Andalusian Pork Tenderloin for Two in Taste of Home

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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