Categories: Pork- Main Dish
Ingredients
- 2 pork tenderloins (3/4 lb. each)
- 3 Tbsp. olive oil
- 3 garlic cloves, minced
- 2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- 1/8 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 tsp. capers, drained
- 1 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 1 garlic clove, minced
Directions
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Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours ore overnight.
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Place tenderloins in a 13 × 9 inch baking pan. Bake, uncovered, at 450 degrees for 20 to 25 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.
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In a small bowl, combine remaining ingredients. Serve with pork.