Spanish Pork Tenderloin

Serve with rice pilaf or, for more heat, Spanish rice. A fresh greens salad works too. Dip the bread in the leftover juices — it’s worth the carbs.

Ingredients

4 garlic cloves, minced

1 tbsp paprika (sweet Spanish, but regular works fine too)

1 tsp dried oregano

1/2 tsp kosher salt

1/2 cup dry white wine

3 tbsp olive oil

2 lbs pork tenderloin, cut into 1/2-inch slices

4 tbsp olive oil, for searing

Rustic bread and Calabrian peppers, for serving

Preparation

1. Whisk together the garlic, paprika, oregano, salt, white wine, and olive oil in a medium bowl until combined.

2. Lay the pork slices in a shallow baking dish and spread the marinade over both sides. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Remove the pork from the marinade, letting any excess drip off. Sear in batches, turning once, until golden brown on both sides and cooked through to 145°F, about 3 minutes per side. Do not crowd the pan.

4. Transfer to a plate and let rest for 5 minutes. Serve with rustic bread and Calabrian peppers.

Notes

Inspired by The Spruce Eats.