Time 40m Yield 4 servings. Number Of Ingredients 16 Steps:
Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight., Place tenderloins in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine remaining ingredients. Serve with pork.
Time 35m Yield 2 servings. Number Of Ingredients 9 Steps:
Place pork in a shallow pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.
Yield Serves 6 Number Of Ingredients 8 Steps:
Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs. Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Mix the paprika, oregano, thyme garlic and salt with the olive oil to make a thick paste. Spread the paste evenly over the pork, cover and marinate in the fridge, ideally overnight. Cut the meat into slices on the diagonal. Heat a griddle or large heavy frying pan until very hot. Cook the pork for 3-4 minutes on each side until cooked through. Serve at once with the lemon wedges.
More about “andalusian pork tenderloin for two recipes”
Time 9h Yield 2 Number Of Ingredients 10 Steps:
Coat tenderloins with oil and rub with salt and pepper. Quickly sear tenderloins in a frying pan over medium-high heat, 3 to 4 minutes per side. Transfer to a roasting pan. Add carrot, rosemary, thyme, parsley, and garlic; pour red wine over the top. Cover and marinate in the refrigerator, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C) when ready to cook. Bake in the preheated oven until tenderloins are firm and heated through, about 35 minutes.
