Rating: 4.5 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Sherry vinegar and paprika give this pork tenderloin a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

Recipe by Cooking Light June 2004


Credit: Karry Hosford

Recipe Summary

6 servings (serving size: about 3 ounces pork)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.

  • Combine paprika and next 5 ingredients (paprika through garlic).

  • Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

  • Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

169 calories; calories from fat 30%; fat 5.7g; saturated fat 1.6g; mono fat 2.9g; poly fat 0.7g; protein 24.2g; carbohydrates 4.5g; fiber 0.6g; cholesterol 74mg; iron 2.1mg; sodium 343mg; calcium 18mg.