Spanish Pork Tenderloin Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

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.

Steps:

• Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
• Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
• Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
• Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
• Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
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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.

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.

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.

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.

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.

Steps:

• Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
• Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
• Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
• When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
• Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.