TENDERLOIN IN SPANISH RECIPES

SPANISH PORK TENDERLOIN WITH OLIVES RECIPE | MYRECIPES

Spanish Pork Tenderloin with Olives Recipe | MyRecipes image

A heavy skillet works best for this recipe, which calls for browning the pork then deglazing the pan.

Provided by MyRecipes

Yield 6 servings (serving size: 1 1/3 cups pork mixture and about 1/2 cup rice)

Number Of Ingredients 18

Ingredients

1 (5-ounce) package yellow rice (such as Bella)
½ cup all-purpose flour
1 teaspoon black pepper
¾ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon salt
1?½ pounds pork tenderloin, trimmed and cut into 1/4-inch-thick slices
4 teaspoons olive oil, divided
? cup white wine vinegar
3 cups vertically sliced onion (about 1 pound)
1 cup green bell pepper strips
1 cup red bell pepper strips
? cup sliced pimiento-stuffed olives
1 tablespoon sugar
? teaspoon ground allspice
6 bay leaves
3 garlic cloves, sliced

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.

Nutrition Facts : Calories 336 calories, CarbohydrateContent 37.6 g, CholesterolContent 74 mg, FatContent 7.5 g, FiberContent 2.9 g, ProteinContent 28.4 g, SaturatedFatContent 1.7 g, SodiumContent 581 mg

BBQ PORK TENDERLOIN - SPANISH STYLE RECIPE BY JOHN ...

BBQ Pork Tenderloin - Spanish Style Recipe by John ... image

This dish is from south-eastern Spain where Moorish influences are still found in many dishes. The combination of middle eastern spices and pork is wonderful. These are often served on kebabs as part of a tapas dish called Pinchos Morunos. You can follow the same directions below, cutting the meat into 1 inch chunks and grilling for a few minutes on each side, for a very tasty kebab. Or follow my instructions for an equally tasty pork tenderloin. I'd recommend the kebabs if you're serving 6 or fewer or if serving as an appetizer. The tenderloin is much easier if serving a large crowd.

Provided by John Spottiswood

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 15

Ingredients

2 pound pork tenderloin
1 medium onion finely diced
3 cloves minced garlic
3 Tbsp minced flat-leaf parsley
1 Tbsp paprika (Spanish if possible)
1/2 tsp hot red pepper flakes
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp saffron threads, crumbled (I always use these, but I imagine they are optional given the subtle flavor relative to the other spices)
3 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp very dry sherry or dry white wine
1 tsp salt
1/2 tsp freshly ground black pepper

Steps:

Cut the tenderloin into 6 to 8 inch long pieces. Make a few incision in each side about 1/4 inch deep and spaded about 1 inch apart for the marinade to penetrate. Combine all other ingredients to a small bowl and stir. Put the tenderloin and marinade into a ziplock bag, squeeze out the air and zip. Kneed with hands to work the marinade into the pork. Refrigerate 4-6 hours or overnight. Preheat grill to medium high. Spray the grill or tenderloin with a light covering of spray oil. Put tenderloin pieces on grill and rotate every 3-4 minutes to ensure even cooking on all sides. Depending on thickness, this should take about 12-16 minutes. If using a thermometer, remove when the tenderloin registers 160 F in the middle.

Nutrition Facts : ServingSize 273 g, Calories 359, FatContent 15.33 g, TransFatContent 0.04 g, SaturatedFatContent 2.99 g, CholesterolContent 140 g, SodiumContent 702 g, CarbohydrateContent 5.39 g, FiberContent 1.6 g, SugarContent 1.87 g, ProteinContent 45.96 g

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