Paprika pork recipe
This couldn’t be simpler, but the flavour packs a real punch. Again, you could cook it on the barbecue, as well as on a ridged griddle pan.
Preparation time: 15 minutes plus marinating time Cooking time: 10 to 15 minutes Serves 8
800g (1lb 12oz) to 900g (2lb) pork tenderloin
3 garlic cloves, crushed
1tbsp pimenton (smoked paprika)
3tbsp olive oil plus a little extra for cooking
2tsp chopped fresh oregano
lemon wedges, to serve
1 Cut the pork into 6 thick slices. Mix together the remaining ingredients with salt and freshly ground black pepper and use it to cover the pork really well.
2 Place in a non-metallic dish, cover and marinate for at least an hour in the fridge, but preferably overnight. To cook on a griddle pan, heat the pan, then add a little oil and cook for around 5 minutes per side, depending on the thickness of the pork. Serve immediately with a wedge of lemon to squeeze over.
Per serving: 171cals, 10g fat, 2g saturated fat, 0g carbohydrate
Smart idea: You can ring the changes with the marinade by replacing the oregano with chopped fresh sage or rosemary.
Choose from these delicious recipes
Dips and drinks
Middle Eastern chicken
Olive, rocket and tomato salad with new potatoes
Caramelized onion, chorizo and Gruyère tart
Summer berry meringues and cream
Strawberries in Pimm’s
Wild and long grain rice salad with feta
Orange, chicory and beetroot salad with toasted almonds
