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Andalusian Pork Tenderloin

 Andalusian Pork Tenderloin
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
4 ServingsPrep: 20 min. + chilling Bake: 20 min.

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.

2 of 2

Andalusian Pork Tenderloin (continued)

Directions (continued)

  • Yield: 4 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.