Indulge in the tantalizing flavors of Spanish pork tenderloin with olives, a delectable dish that captures the essence of Spanish cuisine. This flavorful pork tenderloin is marinated in a vibrant blend of herbs, spices, and tangy citrus, resulting in a succulent and tender meat. Seared to perfection, the tenderloin is then simmered in a rich and savory sauce, infused with the briny goodness of olives, the sweetness of raisins, and the aromatic notes of paprika. Served alongside a medley of roasted vegetables and fluffy rice, this Spanish pork tenderloin with olives promises an unforgettable culinary experience.
Here are our top 6 tried and tested recipes!
ANDALUSIAN PORK TENDERLOIN
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 4 servings.
Number Of Ingredients 16
Steps:
- Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight., Place tenderloins 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 383 calories, Fat 24g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 937mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
PORK MARBELLA
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Provided by Adam Rapoport
Categories Bon Appétit Dinner Pork Pork Tenderloin Olive Prune Capers Roast Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Season pork with salt. Let sit 15 minutes.
- Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).
- Place a rack in center of oven; preheat to 325°F. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6-8 minutes.
- Remove skillet from heat and let sit 1 minute so pan can cool down a bit. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°F, 22-26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.
- Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3-5 minutes. Stir in parsley if using.
- Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.
SPANISH PORK TENDERLOIN WITH OLIVES
Make and share this Spanish Pork Tenderloin With Olives recipe from Food.com.
Provided by dicentra
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook the rice according to package directions, omitting fat; keep warm.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat.
- Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done.
- Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork.
- Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender.
- Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice.
- Nutritional Information.
Nutrition Facts : Calories 276.1, Fat 9.5, SaturatedFat 2.6, Cholesterol 74.8, Sodium 156.9, Carbohydrate 21.8, Fiber 2.6, Sugar 7.2, Protein 25.7
SPANISH PORK WITH CHICKPEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servingss
Number Of Ingredients 13
Steps:
- Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).
- Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes.
- Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.
Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 880 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 42 grams
SPANISH CRUSTED ROAST PORK TENDERLOIN
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Roast Quick & Easy Father's Day Dinner Pork Tenderloin Almond Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free
Yield Makes 6 to 8 (main course)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Stir in panko, almonds, rosemary, 1/2 teaspoon pimentón, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer to a large plate.
- Stir together Madeira, remaining 2 tablespoons oil and 2 teaspoons pimentón, and 1/4 teaspoon each of salt and pepper in a shallow dish. Pat pork dry and rub all over with mixture. Pat three fourths of crumbs all over pork, pressing gently to adhere, then sprinkle tops with remaining crumbs.
- Roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150°F, about 20 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer pork to a cutting board. Tent loosely with foil and let stand 10 minutes before slicing.
PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE
Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)
Provided by Sandi From CA
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork crosswise into 1-inch thick slices.
- Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
- Sprinkle thyme, salt and pepper over medallions.
- Heat oil in a large nonstick skillet over medium heat until hot.
- Add medallions; cook 4 minutes per side or until no longer pink in center.
- Transfer to a serving plate; keep warm.
- Add garlic to drippings in skillet; cook and stir 30 seconds.
- Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
- Stir in olives; heat through.
- Spoon sauce over medallions; top with parsley.
Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 443.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 24.1
Tips:
- Choose the right pork tenderloin. Look for a tenderloin that is about 1 pound in weight and has a uniform thickness. Avoid tenderloins that are too thin or too thick, as they will cook unevenly.
- Trim the pork tenderloin. Remove any excess fat or silver skin from the tenderloin. This will help the tenderloin cook evenly and prevent it from drying out.
- Season the pork tenderloin. Season the tenderloin with salt, pepper, and any other desired seasonings. Be sure to season the tenderloin evenly on all sides.
- Sear the pork tenderloin. Sear the tenderloin in a hot skillet until it is browned on all sides. This will help to seal in the juices and add flavor to the tenderloin.
- Roast the pork tenderloin. Place the seared tenderloin in a baking dish and roast it in a preheated oven until it is cooked through. The cooking time will vary depending on the thickness of the tenderloin.
- Let the pork tenderloin rest. Let the tenderloin rest for a few minutes before slicing and serving. This will help the juices redistribute and make the tenderloin more tender.
- Serve the pork tenderloin. Serve the tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Spanish pork tenderloin with olives is a delicious and easy-to-make dish that is perfect for any occasion. The tenderloin is juicy and flavorful, and the olives add a briny, salty flavor that complements the pork perfectly. This dish is sure to be a hit with your family and friends.
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