ANDALUSIAN PORK TENDERLOIN FOR TWO

Andalusian Pork Tenderloin for Two image

"I love the complex flavors of Spanish cuisine, and the olive topping in this dish really complements the seasoned pork. This is an easy entree that can be started the day before."-Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

1 pork tenderloin (3/4 pound)
4-1/2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
GREEN OLIVE SALAD:
1/3 cup pimiento-stuffed olives, cut in half
1/4 cup cherry tomatoes, quartered
2 tablespoons chopped red onion
1 teaspoon capers, drained
1-1/2 teaspoons olive oil
1-1/2 teaspoons red wine vinegar
1 garlic clove, minced

Steps:

Rub tenderloin with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloin. Refrigerate for 8 hours or overnight., Place tenderloin in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine remaining ingredients. Serve with pork.

Nutrition Facts : Calories 380 calories, Fat 24g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 887mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.