Spanish · Dinner
Marinated Pork Loin Board (Keto)
Sliced marinated pork loin fanned across a board with Marcona almonds, Manchego, olives, and roasted peppers, seared after a garlic-paprika-sherry vinegar marinade. Served with garlicky aioli for dipping. No bread or crackers, keeping the spread genuinely low-carb while staying rich in fat from cheese, olive oil, and nuts.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.3gProtein
42.6gFat
9.8gCarbs
2.1gSugar
2.9gFiber
915mgSodium
152mgChol
12.9gSat Fat
780mgPotassium
310mgCalcium
2.6mgIron
1.1mcgVitamin B12
18mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Whisk minced garlic, smoked paprika, sherry vinegar, 1 tablespoon olive oil, salt and pepper into a marinade. Coat pork tenderloin thoroughly.
2
Marinate
Cover and refrigerate the pork for 45 minutes.
3
Sear
Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Sear pork 4 minutes per side until deep brown crust forms and internal temperature reads 145°F.
4
Rest
Transfer pork to a plate and rest for 5 minutes.
5
Finish
Whisk mayonnaise, grated garlic, lemon juice and salt in a small bowl to make aioli.
6
Plate
Slice pork into thin medallions and fan across a board with Manchego cheese, Marcona almonds, green olives and roasted red pepper. Place aioli in a small dish at the centre and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp4 tbsp olive oil, divided
- 2.2 oz60g Manchego cheese
- 1.4 oz40g Marcona almonds
- 1.4 oz40g green olives
- 11 roasted red bell pepper
- 2 tbsp2 tbsp mayonnaise
- 1 clove1 clove garlic (for aioli)
- 2 tsp2 tsp lemon juice
- a pinch of salt
- a pinch of black pepper
