Paprika Pork
June 4th, 2008 Categories: Recipes
BBQ is in the air. This dish may suit your taste buds as well as give you a break from chicken and fish.
- 1 1/2 pounds of pork tenderloin (pork chops can be used)
- 1 1/2 of paprika. Watch out if you use the hot or smoked…..too much can ruin a good thing.
- 1 teaspoon grated lemon zest (lime is good too)
- 1 teaspoon of dried thyme
- 1 clove garlic, crushed (use fresh and not the stuff that comes in the bottle)
- fresh ground pepper
- 1 teaspoon dried oregano (if it’s been in the pantry for over a year get a new oregano)
- salt to taste (usually 1 to 2 teaspoons)
- 1 1/2 tablespoons of oil
Mix all the spices with the olive oil. Rub onto the pork and put pork in a plastic bag and marinate in the refrigerator (over night preferred but for a minimum of 4 hours).
Remove from the refrigerator about 30-45 minutes before cooking. Juices that are in the bag can be used for basting.
Pre-heat grill and cook 7-8 minutes on each side. Cook longer if you want pork to more well done. This is all a judgement call…..thickness of the pork dictates the time.
Cut, serve and enjoy.
Recipe from LedgeStone Grille and Nicol’s Fine Dining.
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