SPANISH PORK TENDERLOIN ROULADE
I first encountered piquillo peppers when dining at an asado - a restaurant specializing in roasted meats - outside Sevilla. This asador specialized in 2 things: whole roasted baby lamb and whole roasted baby pig, cooked in giant hearth ovens and served with side dishes of stewed white beans and plates of deep-red piquillo peppers. Catalonioan Romesco sauce is typically served with fish and poultry; I think it really perks up pork. null To toast the almonds, spread them on a baking sheet and roast in a 350 degrees F oven for 10 to 15 minutes, stirring occasionally, until lightly browned and the nuts give off an aroma. null Piquillo peppers, which come cooked and peeled in jars and cans, are found in the specialty section of some markets and delis, or can be purchased online. If you can't find piquillos, substitute jarred or canned fire-roasted red bell peppers or whole pimientos.
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 pork tenderloins
Number Of Ingredients 20
Steps:
- To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through. Open the tenderloin up like a book. Place the opened tenderloin between 2 pieces of plastic wrap. Pound with a meat mallet until 1/4-inch thick. Repeat with the other tenderloin.
- To make the stuffing: heat the olive oil in a large skillet over medium heat. Add the onion and cook until lightly golden, about 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the kale, vinegar, honey, and water. Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes. Drain and set aside.
- Lay 2 slices of ham or prosciutto over each butterflied tenderloin. Top with half of the kale stuffing, leaving a 1/4-inch border. Carefully open the peppers and lay a single layer over the kale. Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.
- Preheat the oven to 450 degrees F.
- Sprinkle the tenderloins all over with salt and pepper. Heat a heavy ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Transfer the pan to the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes. Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with
- In a food processor fitted with the metal blade, grind the almonds until they form a thick paste. Add the bread crumbs, olive oil, peppers, and capers and process until smooth. Taste for salt and pepper. Transfer to a serving bowl.
LOMO ADOBADO (SPANISH MARINATED PORK LOIN)
An easy Spanish style pork tenderloin fillet. Also works with loin and steaks. Perfect with fresh bread and onions or with spicy rice and vegetables.
Provided by WPhipps1
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut pork into 1cm slices and add to a glass bowl
- Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
- Refrigerate for 1 hour minimum. (Best over night)
- To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
- Serve with fresh bread or rice and vegetables.
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.
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 TENDERLOIN
Make and share this Spanish Pork Tenderloin recipe from Food.com.
Provided by Veghead
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rinse pork and pat dry. Cut into 2 pieces.
- Stir together paprika, garlic salt, oregano and pepper in a small dish. Sprinkle evenly over pork.
- Heat oil in a medium skillet until very hot. Add pork and cook until well browned on all sides. Add sherry to skillet; cover tightly and simmer for 15 to 20 minutes or until pork is cooked through. Remove cover and simmer for a few minutes more to reduce sauce slightly.
Nutrition Facts : Calories 447.5, Fat 13.5, SaturatedFat 3.8, Cholesterol 112.3, Sodium 95.7, Carbohydrate 9.4, Fiber 2.7, Sugar 2.3, Protein 36.1
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.
SPANISH PORK SKEWERS
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn't eat pork, one presumes the original dish was lamb. It's anyone's guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Provided by David Tanis
Categories quick, appetizer
Time 20m
Yield 12 small skewers
Number Of Ingredients 10
Steps:
- Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
- Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams
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