Pork Tenderloin with puree of smoked paprika, garlic and herbs

Ingredients for Pork Tenderloin with puree of smoked paprika, garlic and herbs

Instructions for Pork Tenderloin with puree of smoked paprika, garlic and herbs

To prepare the Pork Tenderloin with puree of smoked paprika, garlic and herbs recipe, please follow these instructions:

The previous day cast garlic and salt together in a mortar, add olive oil and shock forward, so it becomes an almost smooth pure. Pureen pour over into a bowl. Stir in parsley, oregano, Rosemary, thyme, Bay leaves, pepper and paprika in, so pureen becomes thick.

Cut the fat and, where appropriate, the shiny layer of pork fillets must. Cut with the tip of a sharp knife small incisions everywhere in fillets must. Rub garlic and herb pureen into fillets must. Put them on a large plate, cover with cling film and let them marinate in the refrigerator overnight. Let them stand in a 24-hour, if it can be done.

Take the meat out of the refrigerator in good time, so it has room temperature when it is to be increased. Grill fillets must over indirect medium heat in 30-35 minutes, for they have been fried. Flip them once during cooking. Let the meat rest for 10 minutes before it cut out.

Cut the fillets must in thin slices and serve them with Mediterranean potato salad and possibly with slightly romesco sauce alongside.