Infusing the oil with smoked paprika elevates the flavor of the marinade.
Ingredients
- ¼ cup canola oil
- 1½ teaspoons smoked paprika
- 1 tablespoon sherry vinegar
- ½ teaspoon finely chopped fresh rosemary (optional)
- ¼ teaspoon salt
- 2 garlic cloves, minced
- 2 (1-pound) pork tenderloins, trimmed
- Cooking spray
How to Make It
- 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.
- Place pork in a large zip-top plastic bag. Add oil mixture; seal bag. Marinate in refrigerator 8 hours, turning bag occasionally.
- Prepare grill.
- 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 ½-inch slices.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 170 kcal Calories from Fat: 66.6 kcal |
|
% Daily Value*
|
| Total Fat 7.4 g 21% |
Saturated Fat 1.6 g 8% |
Trans Fat 0.0 g |
Cholesterol 74 mg 25% |
Sodium 130 mg 2% |
carbohydrates 0.5 g 0% |
Dietary Fiber 0.2 g 1% |
Protein 23.9 g 48% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
