Prep 15 mins
Cook 25 mins
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
- 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
- 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.
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.
i grilled these 2 lovely tenderloins on the grill, hi for a few minutes to get marks, and over indirect heat for 20 minutes, very nice, and tender. i basted with the reserved sauce after the first 10 minutes, turning them over first. nice weeknight dinner with spinach custard and baked rice.
We found this to be packed with flavour (I used a hot paprika) and 2 fillets of pork (with a total weight of 750 grams/ 1 2/3 lbs) and left to marinate for 8 hours and then sliced into thin medalions and the DH stir fried them in the wok in batches and we served with fried rice which was packed with lots of vegetables, as this dish not give a sauce I would not recommend steamed rice. The DH found the thyme a little overpowering so would cut back on that a bit. I would love to try this with chicken. I've posted 2 photos the first is 1 of the fillets and the other sliced in the marinating dish and the other is the pork plated up with the fried rice. Thank you to Bergy for the inspirational photo that led me to make this recie and Pets fr the recipe, made for your cook-a-thon.