Directions:
- Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
- Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
- Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
- Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
- Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
- *Available from (888-472-1022; ).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 761.41 Kcal (3188 kJ) | ||
| Calories from fat | 542.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.3g | 93% | |
|---|---|---|---|
| Cholesterol | 157.39mg | 52% | |
| Sodium | 734.22mg | 31% | |
| Potassium | 926.69mg | 20% | |
| Total Carbs | 1.59g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 49.99g | 100% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 22.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 258.47 Kcal (1082 kJ) | ||
| Calories from fat | 184.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.47g | 93% | |
|---|---|---|---|
| Cholesterol | 53.43mg | 52% | |
| Sodium | 249.24mg | 31% | |
| Potassium | 314.58mg | 20% | |
| Total Carbs | 0.54g | 1% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 16.97g | 100% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.9mg | 14% | |
| Calcium | 7.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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