Ingredients
2
tbsp hot smoked Spanish paprika (Pimentón de la Vera)*
2
tbsp fresh thyme leaves
1
tsp (packed) minced fresh rosemary
1/4
tsp ground black pepper
2
1-pound pork tenderloins, trimmed of fat and silver skin membrane
Aji Amarillo-Pineapple Salsa
Directions
1.
Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
2.
Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
3.
Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
4.
Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
5.
Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
6.
*Available from Tienda.com (888-472-1022; tienda.com).
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