SPANISH PORK TENDERLOIN RECIPES RECIPES
SPANISH PORK TENDERLOIN RECIPE - FOOD.COM
Make and share this Spanish Pork Tenderloin recipe from Food.com.
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rinse pork and pat dry. Cut into 2 pieces.
- Stir together paprika, garlic salt, oregano and pepper in a small dish. Sprinkle evenly over pork.
- Heat oil in a medium skillet until very hot. Add pork and cook until well browned on all sides. Add sherry to skillet; cover tightly and simmer for 15 to 20 minutes or until pork is cooked through. Remove cover and simmer for a few minutes more to reduce sauce slightly.
Nutrition Facts : Calories 447.5, FatContent 13.5, SaturatedFatContent 3.8, CholesterolContent 112.3, SodiumContent 95.7, CarbohydrateContent 9.4, FiberContent 2.7, SugarContent 2.3, ProteinContent 36.1
SPANISH PORK TENDERLOIN WITH OLIVES RECIPE - FOOD.COM
Make and share this Spanish Pork Tenderloin With Olives recipe from Food.com.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook the rice according to package directions, omitting fat; keep warm.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat.
- Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done.
- Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
- Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender.
- Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.
- Nutritional Information.
Nutrition Facts : Calories 276.1, FatContent 9.5, SaturatedFatContent 2.6, CholesterolContent 74.8, SodiumContent 156.9, CarbohydrateContent 21.8, FiberContent 2.6, SugarContent 7.2, ProteinContent 25.7
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