Pork Loin Marinated in Paprika and Herbs

By Julia Reed

Total Time
15 minutes, plus 1 day's marination
Rating
4(112)
Comments
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Featured in: FOOD; Lady in Spain

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Ingredients

Yield:4 to 6 servings
  • 5cloves garlic
  • ¼cup minced fresh oregano leaves
  • 1tablespoon imported sweet paprika
  • 2teaspoons fresh thyme leaves
  • 1teaspoon salt or to taste
  • 1teaspoon freshly ground black pepper
  • 5tablespoons olive oil, plus more for cooking
  • 1tablespoon red-wine vinegar
  • 1¼pounds boneless pork loin, cut into 1½-inch pieces or 1 whole tenderloin
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

270 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 21 grams protein; 266 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Crush the garlic with a press or in a mortar. Add the remaining ingredients, except the pork, and make into a paste. Toss the cubed pork with the paste in a bowl or smear onto the whole tenderloin. Marinate in the refrigerator for at least 24 hours.

  2. Step 2

    Coat a large skillet with olive oil and heat until smoking. If using the whole tenderloin, slice it into ½-inch slices. Add slices or cubes to the skillet and brown on all sides. Reduce the heat to medium and cook until just done, 10 to 15 minutes. Taste, and add more salt if necessary.

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Ratings

4 out of 5
112 user ratings
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Comments

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Karen Wohlgemuth

I cooked this twice this week. The second time, I followed the recipe as written; the salt level was so over the top, I had to throw it away and start again. 1/4 t is plenty. With less salt, the recipe was a great success.

buffy

Made this today. Marinated 8 hours. Left out the paprika because my dad doesn’t like it - it was still wonderful. I have gobs of fresh oregano and thyme, and this was a great way to use it.

great

I have been making this off and on since it came out in 2003 and it’s the best way to use fresh oregano from the garden. It’s delicious. Thank you Julia Reed.

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