• 8servings
  • 170calories

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Nutrition Info . . .

NutrientsProteins, Lipids
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup canola oil

  2. 1 1/2 teaspoons smoked paprika

  3. 1 tablespoon sherry vinegar

  4. 1/2 teaspoon finely chopped fresh rosemary

  5. 1/4 teaspoon salt

  6. 2 garlic cloves, minced

  7. 2 (1-pound) pork tenderloins, trimmed

  8. Cooking spray

Instructions Jump to Ingredients ↑

  1. Combine oil and paprika in a small saucepan, stirring with a whisk. Cook over low heat 2 minutes or until thoroughly heated. Add vinegar, rosemary, if desired, salt, and garlic, stirring with a whisk. Remove from heat.

  2. Place pork in a large zip-top plastic bag. Add oil mixture; seal bag. Marinate in refrigerator 8 hours, turning bag occasionally.

  3. Prepare grill.

  4. While grill heats, remove pork from marinade, discarding marinade. Place pork on a grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning every 5 minutes. Remove from grill. Let stand 10 minutes before slicing. Cut pork diagonally into 1/2-inch slices.

  5. Serve with: Fragrant Saffron Rice


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