VERIFIED BY Taste of Home Test Kitchen
- 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
- 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 13-in. x 9-in. baking pan. Bake, uncovered, at 450° for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
- 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