Recipe by Pets'R'us
Lovely simple pork-dish. Adapted from a James Martin recipe, he used 1 tablespoon of salt and to my taste that was far too much, but feel free to add more! I use a mix of sweet and hot smoked paprika powder. Marinating time not included
Top Review by ElaineM
I used this on boneless pork chops and cooked them on the grill. They were fantastic! I didn't get any juices, however I didn't need any. I used 2 teaspoons of salt and it was perfect. I think that this would also be excellent on chicken. I can't wait to try it.
- 1 1⁄2 lbs pork tenderloin (approx)
- 1 1⁄2 tablespoons paprika, your own choice,sweet,hot or smoked
- 1 teaspoon grated lemons, zest of or 1 teaspoon lime zest (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 clove garlic, crushed
- 1 -2 teaspoon salt
- fresh ground pepper
- 1 1⁄2 tablespoons olive oil
- lemon slice, to serve
Directions See How It's Made
- Mix all the spices with the olive oil, you should get a thick paste.
- Rub this on the pork, put the pork in a plastic bag and marinate in the fridge, minimal 4 hours but preferably overnight.
- To be on the safe side, put the pork in the bag in a dish, once my bag leaked and the fridge was orange!
- Remove from the fridge 30 minutes before cooking, there will be juices now in the bag, you can use them for basting if you want.
- Heat up a grill pan, no oil, and fry 7 to 8 minutes on each side, longer if you want the pork more well done, it will also depend on the thickness of the pork.
- Cut in diagonal slices and serve with the lemon.
- This also very nice done on the barbeque.
- You can cut down on the cooking time by cutting the meat in slices before cooking.