Andalusian Pork Tenderloin

Name: Andalusian Pork Tenderloin
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons capers, drained; 0 teaspoons cayenne pepper; 75 grams cherry tomatoes, quartered; 1 garlic clove, minced; 3 garlic cloves, minced; 0 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 1 Tbsp olive oil; 2 teaspoons paprika; 101 milliliters pimiento-stuffed olives, quartered; 680 grams pork tenderloins each); 40 grams chopped red onion; 1 Tbsp red wine vinegar; 1 teaspoons salt

If you have approximately 40 minutes to spend in the kitchen, Andalusian Pork Tenderloin might be an amazing gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 4. One serving contains 288 calories, 36g of protein, and 14g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, paprika, red wine vinegar, and a few other things to make it today. It works well as a main course. If you like this recipe, you might also like recipes such as Andalusian Stew, Andalusian Gazpacho, and Andalusian Gazpacho.

Instructions

Rub tenderloins with oil.

Ingredients you will need

Cooking Oil

Dry Seasoning Rub

Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight.

Ingredients you will need

Cinnamon

Ground Cayenne Pepper

Paprika

Garlic

Nutmeg

Salt

Dry Seasoning Rub

Place tenderloins in a shallow pan.

Equipment you will use

Frying Pan

Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°.

Equipment you will use

Kitchen Thermometer

Oven

Let stand for 5 minutes before slicing.

In a small bowl, combine remaining ingredients.

Equipment you will use

Bowl

Serve with pork.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

2teaspoons

capers, drained 0teaspoons

cayenne pepper 75grams

cherry tomatoes, quartered 1

garlic clove, minced 3

garlic cloves, minced 0teaspoons

ground cinnamon 0teaspoons

ground nutmeg 1Tbsp

olive oil 2teaspoons

paprika 101milliliters

pimiento-stuffed olives, quartered 680grams

pork tenderloins each)40grams

chopped red onion 1Tbsp

red wine vinegar 1teaspoons

salt

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Blanc de Bleu Cuvee Mousseux. It has 4.2 out of 5 stars and a bottle costs about 16 dollars.

Blanc de Bleu Cuvee Mousseux

Blanc de Bleu is a premium California Chardonnay wine with an added hint of blueberries and is a delicate sparkling wine reserved for memorable celebrations. It offers seductive flavors and fresh aromatic effervescence - vividly pasteled with blueberries. All of this is contained in an impressively sexy bottle with tasteful flair.The fruit for Blanc de Bleu is grown in the quiet vineyards of Northern California, known for their cool and clear breezes - ideal conditions for the exclusive grapes and soils that accentuate the profoundly flavorful characteristics. This sparkling wine pairs well with appetizers, sushi and very light meals.