Okay. I made a beautiful dinner last weekend, and took some pictures of the prep was but a little nervous and forgot to take pictures of the finished product! I am not a great blogger. But I try.
Pork Tenderloin with a Smoky Paprika Glaze*
(adapted from Bon Appetit, June 2010)
* The original recipe is for Grilled Ship and Sausage skewers with fresh tomatoes. I have used this as both a glaze and a marinade several times, both on and off the grill. It is so delish on shrimp, talapia, and pork. It’s crazy easy to make and the smokey paprika is a unique flavor that makes you seem very fancy.
3/4 cup olive oil
4 lg garlic cloves, pressed
2 tablespoons fresh basil
5 tablespoons smoked paprika
4 teaspoons red wine vinegar
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried chili peper
1/2 cup sun-dried tomatoes, chopped
Combine all of these in a bowl. I recommend letting it sit for a while so all the flavors can get to know each other.
I suggest separating a small bit out for later, to baste with or to dip bread into. I like to serve with some extra sauce over it to optimize the plate mopping later.
As a side, I used this great recipe from Beth over at Salvage Life for sauteed zucchini with lemon and feta cheese. It is a great compliment to the smokey pork flavors!
Serve it all with a side of fresh crusty bread (mine procured from local bakery Pasta’s Daily Bread) and you just made a deceptively easy and delicious meal.