Andalusian Pork Tenderloin for Two

Name: Andalusian Pork Tenderloin for Two
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon capers, drained; 0 teaspoons cayenne pepper; 59 milliliters cherry tomatoes, quartered; 1 garlic clove, minced; 2 garlic cloves, minced; 0 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 1 teaspoon olive oil; 1 teaspoon paprika; 79 milliliters pimiento-stuffed olives, cut in half; 340 grams pork tenderloin; 2 Tbsps chopped red onion; 1 teaspoon red wine vinegar; 0 teaspoons salt

You can never have too many main course recipes, so give Andalusian Pork Tenderloin for Two a try. This recipe makes 2 servings with 273 calories, 36g of protein, and 12g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of pimiento-stuffed olives, pork tenderloin, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Rub tenderloin 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 tenderloin 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:

1teaspoon

capers, drained 0teaspoons

cayenne pepper 59milliliters

cherry tomatoes, quartered 1

garlic clove, minced 2

garlic cloves, minced 0teaspoons

ground cinnamon 0teaspoons

ground nutmeg 1teaspoon

olive oil 1teaspoon

paprika 79milliliters

pimiento-stuffed olives, cut in half 340grams

pork tenderloin 2Tbsps

chopped red onion 1teaspoon

red wine vinegar 0teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. 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. The Agua de Piedra Gran Seleccion Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Agua de Piedra Gran Seleccion Malbec

Dense flavors of dark plum and chocolate, layered with toasted oak and a velvety finish that lingers and lingers. Pairs well with grilled meats, medium to strong cheese or simply on its own.