Smoked Paprika Pork

Infusing the oil with smoked paprika elevates the flavor of the marinade.

Yield: 8 servings (serving size: 3 ounces pork)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 0.0%
  • Fat: 7.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 23.9g
  • Carbohydrate: 0.5g
  • Fiber: 0.2g
  • Cholesterol: 74mg
  • Iron: 1.5mg
  • Sodium: 130mg
  • Calcium: 8mg

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

Preparation

  1. 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. 2. Place pork in a large zip-top plastic bag. Add oil mixture; seal bag. Marinate in refrigerator 8 hours, turning bag occasionally.
  3. 3. Prepare grill.
  4. 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
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