Andalusian Pork Rolls Recipes

ANDALUSIAN PORK TENDERLOIN

Andalusian Pork Tenderloin image

I love the complex flavors of Spanish cuisine, and the olive topping in this dish really complements the seasoned pork. This is an easy entree that can be started the day before. -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (3/4 pound each)
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
GREEN OLIVE SALAD:
3/4 cup pimiento-stuffed olives, quartered
1/2 cup cherry tomatoes, quartered
1/4 cup chopped red onion
1-1/2 teaspoons capers, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced

Steps:

Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight., Place tenderloins in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine remaining ingredients. Serve with pork.

Nutrition Facts : Calories 383 calories, Fat 24g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 937mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ANDALUSIAN PORK

Andalusian Pork image

A Spanish inspired dish by British tv chef James Martin. The cooking time doesn't include the marinating time because it is up to you how long you keep it marinating.

Provided by Sarah_Jayne

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, crushed
1 tablespoon coarse sea salt
17 1/2 ounces pork fillets, trimmed
2 lemons, cut into wedges, to serve

Steps:

Mix the paprika, oregano, thyme garlic and salt with the olive oil to make a thick paste.
Spread the paste evenly over the pork, cover and marinate in the fridge, ideally overnight.
Cut the meat into slices on the diagonal.
Heat a griddle or large heavy frying pan until very hot.
Cook the pork for 3-4 minutes on each side until cooked through.
Serve at once with the lemon wedges.

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