Pork Loin Marinated in Paprika and Herbs

Ingredients

• 5 cloves garlic
• ¼ cup minced fresh oregano leaves
• 1 tablespoon imported sweet paprika
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt or to taste
• 1 teaspoon freshly ground black pepper
• 5 tablespoons olive oil, plus more for cooking
• 1 tablespoon red-wine vinegar
• 1 ¼ pounds boneless pork loin, cut into 1 1/2-inch pieces or 1 whole tenderloin

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    405 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 31 grams protein; 90 milligrams cholesterol; 651 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Crush the garlic with a press or in a mortar. Add the remaining ingredients, except the pork, and make into a paste. Toss the cubed pork with the paste in a bowl or smear onto the whole tenderloin. Marinate in the refrigerator for at least 24 hours.
2. Coat a large skillet with olive oil and heat until smoking. If using the whole tenderloin, slice it into 1/2-inch slices. Add slices or cubes to the skillet and brown on all sides. Reduce the heat to medium and cook until just done, 10 to 15 minutes. Taste, and add more salt if necessary.