Spanish Marinated Pork Tenderloin
6 servings
30 minutes
Spanish marinated pork tenderloin is a dish that reflects the richness of Spanish cuisine. Thanks to the marinade of sherry vinegar, salt, and sugar, the meat acquires a tender texture and rich flavor, while the addition of sage, thyme, and paprika provides aromatic spiciness. Grilling gives the juicy pork an appetizing crust, and the final touch – drizzling with vinegar – highlights the piquant notes. This dish is perfect for festive dinners and friendly gatherings; it can be served with roasted vegetables or Spanish tapas. The origins of the recipe trace back to Andalusian culinary traditions where meat is often marinated to enhance flavor. Spanish tenderloin is a harmony of spicy, sweet, and smoky tones that captivates from the first bite.
1
In a large bowl, mix water, salt, 0.25 cup of sugar, and 0.25 cup of sherry vinegar. Pour the marinade into a plastic bag, add ice and meat. Mix well, seal tightly, and refrigerate for 3 hours, turning occasionally.
- Water: 3.5 glasss
- Coarse salt: 30 g
- Sugar: 0.3 glass
- Sherry vinegar: 0.3 glass
- Crushed ice: 1 glass
- Pork tenderloin: 1 kg
2
In a bowl, mix paprika, 2 teaspoons of sugar, black pepper, crushed sage, thyme, and minced garlic.
- Paprika: 2 tablespoons
- Sugar: 0.3 glass
- Freshly ground black pepper: 1 teaspoon
- Fresh sage: 5 g
- Chopped fresh thyme: 1 teaspoon
- Garlic: 2 cloves
3
Preheat the grill or barbecue.
4
Dry the meat with a paper towel. Brush with olive oil and rub with paprika mixture. Place on an oiled rack and brown on all sides for 6 minutes. Then move the meat to a lower heat area and cook for another 20 minutes, turning until done.
- Olive oil: 2 teaspoons
5
Transfer the meat to a plate, cover with foil, and let it rest for 5 minutes. Uncover, drizzle with vinegar, and serve.
- Sherry vinegar: 0.3 glass
