Categories: Pork- Main Dish

Ingredients

• 2 pork tenderloins (3/4 lb. each)
• 3 Tbsp. olive oil
• 3 garlic cloves, minced
• 2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne pepper
• 1/8 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 tsp. capers, drained
• 1 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 1 garlic clove, minced

Directions

1. Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours ore overnight.

2. Place tenderloins in a 13 × 9 inch baking pan. Bake, uncovered, at 450 degrees for 20 to 25 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

3. In a small bowl, combine remaining ingredients. Serve with pork.

Email to a friend | Print this recipe | Back