![]() ![]() Turn meat and cook the other side until browned, 1 to 2 minutes.īrush some of oil-paprika mixture onto each piece, then turn the pork and brush the second sides. Place the two pieces of pork in the pan and cook without turning until golden brown, 2 to 3 minutes. In a 12-inch cast-iron frying pan over medium-high heat, heat 1 tablespoon (15 mL) of the oil until shimmering. Then season the meat all over with ¼ teaspoon (1 mL) salt. Open the tenderloins like a book and use a meat pounder or mallet to pound the meat all over to an even ¼-inch thickness. In a small bowl or cup, stir together the oil, paprika, dried oregano and sugar, and set aside.Ĭut the tenderloins in half along their length, stopping your knife about ¼-inch from cutting the meat all the way through. Article contentĢ pork tenderloins, 1¼ pounds (570 g) each, trimmed of silver skinĢ tablespoons (30 mL) grapeseed or vegetable oilġ tablespoon (15 mL) fresh, chopped oregano This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt. ![]()
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