October 24, 2011

Spanish Style Pork Tenderloin



Two reasons I chose this recipe, the vinegar and the pork.
Vinegar is excellent for glucose control and the pork tenderloin is lean and moist, it is hard to overcook this cut of meat.

I like that it includes vinegar in the brine for extra flavor.

I am also throwing a handful of halved Brussel sprouts into the same pan. They will both cook to perfection at the same time.

Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

Spanish-Style Brined Pork Tenderloin
Yield: 6 servings (serving size: about 3 ounces pork)
Adapted from Cooking Light Magazine

Ingredients
* 3 1/2 cups water
* 1/4 cup kosher salt (such as Diamond Crystal)
* 1/4 cup sugar
* 1/4 cup sherry vinegar
* 1 cup ice cubes
* 1 (1 1/2-pound) pork tenderloin, trimmed
* 2 tablespoons paprika
* 2 teaspoons sugar
* 1 teaspoon freshly ground black pepper
* 1 teaspoon chopped fresh sage
* 1 teaspoon chopped fresh thyme
* 2 garlic cloves, minced
* 2 teaspoons olive oil
* Cooking spray
* 2 teaspoons sherry vinegar

Preparation
1. Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
2. Combine paprika and next 5 ingredients (paprika through garlic).
3. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
4. Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides.
5. Grilling: Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
Oven Roasting: Brown pork on all sides, place in a roasting pan and bake for 20 minutes or thermometer reads 155 degrees. Tent with foil and let rest 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.




Nutritional information per serving:

Calories: 169
Calories from fat: 30%
Fat: 5.7g
Saturated fat: 1.6g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.7g
Protein: 24.2g
Carbohydrate: 4.5g
Fiber: 0.6g
Cholesterol: 74mg
Iron: 2.1mg
Sodium: 343mg
Calcium: 18mg

Review: I think the next time I will use more garlic and only 2 teaspoons of paprika in the rub. The paprika overpowered the thyme and sage also, so I think it might have been a typo.
The meat was extremely moist and perfectly roasted. I think every time I brine pork I will add the vinegar.


I am sending this post over to Cream Puffs in Venice for Magazine Mondays wrap-up.

1 comment:

creampuff said...

Looks delicious, Susan!