Pork Loin Marinated in Paprika and Herbs
Published October 11, 2003
- Total Time
- 15 minutes, plus 1 day's marination
- Rating
- Comments
- Read comments
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Ingredients
5 cloves garlic
¼ cup minced fresh oregano leaves
1 tablespoon imported sweet paprika
2 teaspoons fresh thyme leaves
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper
5 tablespoons olive oil, plus more for cooking
1 tablespoon red-wine vinegar
1 ¼ pounds boneless pork loin, cut into 1 ½-inch pieces or 1 whole tenderloin
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 60 milligrams cholesterol; 270 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 1 gram fiber; 266 milligrams sodium; 21 grams protein
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
- 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.
- 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.
Private Notes
Comments
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.
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.
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.
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.