Spanish · Dinner
Marinated Pork Loin Board (High-Protein)
Sliced marinated pork tenderloin arranged on a board with Manchego, marcona almonds, white beans tossed in olive oil and sherry vinegar, roasted red peppers, and gluten-free crackers. The pork is rubbed with smoked paprika and garlic, then seared, delivering a smoky, savoury Spanish flavour profile.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
702Calories
54.6gProtein
38.9gFat
32.8gCarbs
2.4gSugar
7.9gFiber
905mgSodium
151mgChol
11.2gSat Fat
1180mgPotassium
340mgCalcium
4.6mgIron
1.3mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
gluten-free
high-protein
Instructions
1
Prep
Pat the pork tenderloin dry and rub it with smoked paprika, minced garlic, half the sherry vinegar, salt and black pepper.
2
Sear
Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the pork tenderloin 3–4 minutes per side until deep brown and the internal temperature reads 145°F.
3
Rest
Remove the pork from the skillet and let it rest for 5 minutes until the juices stop pooling, then slice thinly.
4
Plate
Arrange the sliced pork, Manchego cheese, marcona almonds, roasted red pepper, and gluten-free crackers on a board, toss the cannellini beans with remaining sherry vinegar and 1 tablespoon olive oil, scatter over the board, and garnish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pork tenderloin
- 4 tsp4 tsp smoked paprika
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp4 tbsp olive oil
- 2.8 oz80g Manchego cheese
- 1.8 oz50g marcona almonds
- 7 oz100g, about 2/3 cup cannellini beans, cooked
- 3 oz86g roasted red pepper
- 2 oz56g gluten-free crackers
- 2 tsp2 tsp fresh parsley
- a pinch of salt
- a pinch of black pepper
