Grilled pork tenderloin with orange salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 237, total fat 11 G., saturated fats 2 G., proteins 24 G., carbohydrates 10 G., fiber 2 G., cholesterol 74 mg, sodium 928 mg, sugar 7 G.
Calories 237, total fat 11 G., saturated fats 2 G., proteins 24 G., carbohydrates 10 G., fiber 2 G., cholesterol 74 mg, sodium 928 mg, sugar 7 G.
Before grilling, pork tenderloin is rubbed with a seasoned mixture of salt, ground cumin, black pepper, and smoked paprika, which imparts a smoky flavor. This tender cut requires no marinating and is grilled immediately for a few minutes on each side. The meat is incredibly juicy and tender, infused with the vibrant flavors of the spices. A wonderful complement to the pork is a salad of oranges with red onion and parsley, dressed with sherry vinegar. Remove all membranes from the orange slices beforehand to ensure the salad delivers a rich, juicy flavor with a distinctive sweet-tart flavor.
We recommend
Recipe:
Preheat the grill to medium-high heat on one side and lightly oil the grates. Combine 1 teaspoon smoked paprika, 2 teaspoons coarse salt, 1/2 teaspoon ground cumin, and black pepper to taste; rub the mixture over two 1½-pound pork tenderloins (trim any silverskin). Grill over direct heat until golden brown, about 5 minutes per side, then move to a cooler part of the grill; cover and cook for an additional 8 minutes, or until the internal temperature reaches 145°F (63°C) for medium. Let the pork rest for 5 minutes.
To prepare the saladIn a bowl, combine 2 halved oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons sherry vinegar, and salt and black pepper to taste. Slice the pork into thin medallions and serve with the orange salad.
Recipes with similar ingredients: pork, sherry vinegar, Oranges, cumin, paprika
Categories:
Similar recipes
