Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Vegetable oil

  2. 2 tablespoons 30ml Hot smoked Spanish paprika

  3. (Pimentón de la Vera)

  4. 4 Garlic cloves - minced

  5. 2 tablespoons 30ml Fresh thyme leaves

  6. 1 teaspoon 5ml Minced fresh rosemary - (packed)

  7. 1 teaspoon 5ml Salt

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 2 Pork tenderloins - (16 oz ea) - trimmed of fat and Silver skin membrane

  10. Aji Amarillo-Pineapple Salsa - (see recipe)

Instructions Jump to Ingredients ↑

  1. Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.

  2. Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.

  3. Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13- by 9- by 2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.

  4. Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.

  5. Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.

  6. This recipe yields 4 servings.


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