Smoked Paprika Pork

Oxmoor House
Smoked Paprika PorkRecipe
Oxmoor House
Infusing the oil with smoked paprika elevates the flavor of the marinade.
8 servings (serving size: 3 ounces pork)


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1/4 cup canola oil
1 1/2 teaspoons smoked paprika
1 tablespoon sherry vinegar
1/2 teaspoon finely chopped fresh rosemary (optional)
1/4 teaspoon salt
2 garlic cloves, minced
2 (1-pound) pork tenderloins, trimmed
Cooking spray


Prep: 4 Minutes
Cook: 15 Minutes
Other: 8 Hours, 10 Minutes

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.

Serve with: Fragrant Saffron Rice

Created date

January 2011

Nutritional Information

Calories 170
Caloriesfromfat 0.0 %
Fat 7.4 g
Satfat 1.6 g
Monofat 3.8 g
Polyfat 1.7 g
Protein 23.9 g
Carbohydrate 0.5 g
Fiber 0.2 g
Cholesterol 74 mg
Iron 1.5 mg
Sodium 130 mg
Calcium 8 mg