I fixed this simple recipe for our Memorial Day dinner with friends. I can't tell you how much praise it garnered. The pork turned out tender and juicy. The spices were just right, no one spice was overwhelming. One tenderloin was the perfect size for the four of us, luckily I prepared two so there were leftovers. My wife cooked apples with cinnamon and sugar and we had fresh asparagus as our sides. The dinner was a complete success.
Spanish-Style Brined Pork Tenderloin
Comments and Reviews 1-10 of 15
papadon47 Posted: 06/01/09
NCYankee Posted: 05/17/09
So moist. Kids and adults loved. Wine pairing recommendation: Gigondas (Rhone)
springhilllad Posted: 08/08/10
Great taste, easy to cook. Couldn't find sherry vinegar so I used a mixture of dry sherry and white wine vinegar-it worked. Served with baby red potatoes and salad.
mngirl Posted: 01/09/10
This was delicious. The brine made the pork incredibly moist. I am going to use the brine for other pork tenderloin recipes. I served it with roasted Brussels Sprouts.
MTN326 Posted: 08/08/10
Yummy flavors and soooo easy! It can be dressed up or down so good for almost anytime. Easily cut in half for 2 and still some leftovers. Served with Mexican rice or red rice.
erincook Posted: 06/01/09
this is great! very juicy & great flavor. you can't mess it up. first time I followed the directions exactly. second time I brined the pork for 2 days (we ended up going out the first) and then almost burned it on the grill, and it still tasted great!
CAgirlinIA Posted: 08/08/10
This is GREAT! I debated about whether to use smoked paprika but used Hungarian hot paprika instead so it had a nice kick to it. I served it with a "day-old" ratatouille and salad. Husband and I both loved it.
berghujm Posted: 07/10/10
My Wife made it wife pork chops instead of the tenderloin and we were a little worried. Instead we recieved some of the best chops I have had in a long time it is on the make again list and maybe its on the the make once a week list. They are that good.
GeeLisa Posted: 04/11/10
We used the very thick pork chops from our local warehouse store and red wine vinegar because I didn't realize I was out of sherry vinegar. It was fantastic and I look forward to making it again with the sherry vinegar soon. I'm sure that will be even better!
arpeckham Posted: 08/17/09
It was raining the day we planned this so we cooked in a cast iron pan on the stove and finished it in the oven. It was delicious, tender and flavorful. We served it as a family meal with Moros y Cristianos (also found on this site) and frozen grapes. We will make this again.
claritygolden Posted: 07/01/10
This recipe isn't fancy--it's pretty straightforward but tasty. The pork came out juicy and tender. I didn't think the spices added tons of flavor, they could have been a little stronger. I might add some smoked paprika if I do this again. But a nice solid recipe, and a great technique if you want to experiment with your own spices.
ChicagoChef82 Posted: 11/22/10
Very good dish. Everyone at the dinner table enjoyed it. Didn't have the best weather to grill so we used a grill pan for about 10 minutes and then baked at 300 for about 20. Served with a side salad and roasted potatoes. Brined overnight and still turned out great!
Irishcookie Posted: 06/07/11
Outstanding recipe! We live where we grill all year round,wonderful.I did use SPANISH PAPRIKA and Spanish olive oil in the marinade.Very moist indeed! Also good with beef loin.
dory92064 Posted: 07/24/11
Made this with thick boneless pork chops. Brined overnight. In the rub I used smoked hot paprika and 1/4 tsp urfa chili -- no other changes. The pork was so moist and the hot-spicy flavor from the rub was great. Don't forget the drizzle of sherry vinegar -- adds a great little spark of taste. Will definitely make again. It does make a lot of rub -- I plan on using it on a flank steak tonight.
mandofan Posted: 07/25/12
This was really good. The flavors were somewhat subtle, but resulted in excellent pork. The drizzle of sherry vinegar at the end really ties everything together. I would NOT brine over three hours, and even that time had me questioning this recipe when I took it out of the brine. The pork looked very "cooked" on the outside (think ceviche) and I was worried that it may have resulted in meat that would be mealy. Not to worry, this was great. My only changes had to do with the cooking times. I seared three minutes, flipping every minute, over med-hi heat (more towards the medium end of the spectrum) and then went indirect. I worry that a 6 minute sear could overcook the rub and result in an overly acrid flavor. I also cook my pork to 135, which in this case was 16 minutes, though it's worth checking at 13 minutes to see if it's at 135. If only around 125, an extra 3 minutes should do the trick. Served with Caprese "Salsa" Zucchini with Sea Salt, which made an excellent pairing