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Smoked Paprika Pork

Oxmoor House
Prep time 4 mins
Cook time 15 mins
Other time 8 hrs, 10 mins
Yield 8 servings (serving size: 3 ounces pork)
Infusing the oil with smoked paprika elevates the flavor of the marinade.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5. Serve with: Fragrant Saffron Rice

Cooking Light Fresh Food Fast Weeknight Meals