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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 8 |
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Infusing the oil with smoked paprika elevates the flavor of the marinade. Ingredients:
1/4 cup canola oil |
1 1/2 teaspoons smoked paprika |
1 tablespoon sherry vinegar |
1/2 teaspoon finely chopped fresh rosemary (optional) |
1/4 teaspoon salt |
2 garlic cloves, minced |
2 (1-pound) pork tenderloins, trimmed |
cooking spray |
Directions:
1. Combine oil and paprika in a small saucepan, stirring with a whisk. Cook over low heat 2 minutes or until thoroughly heated. Add vinegar, rosemary, if desired, salt, and garlic, stirring with a whisk. Remove from heat.
2. Place pork in a large zip-top plastic bag. Add oil mixture; seal bag. Marinate in refrigerator 8 hours, turning bag occasionally.
3. Prepare grill.
4. While grill heats, remove pork from marinade, discarding marinade. Place pork on a grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning every 5 minutes. Remove from grill. Let stand 10 minutes before slicing. Cut pork diagonally into 1/2-inch slices.
5. Serve with: Fragrant Saffron Rice
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