- 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
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.
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.
You can ring the changes with the marinade by replacing the oregano with chopped fresh sage or rosemary.