Spanish Pork Tenderloin with Sofrito
Grilled pork tenderloin adds flavor without extra calories. Add my fresh tomato topping to make it a hit the whole family can enjoy!
Preheat the oven to 375 degrees.
To prepare the Sofrito, in a heavy bottom pan over medium high sauté the peppers and onions in olive oil until lightly caramelized. Next add in garlic and turn the heat down to low. Let this slowly stew down in its own juices until almost dry. Add in the olives and capers. Reserve, keeping warm.
Season the cleaned pork tenderloins with paprika and salt. Grill the pork on a cast iron grill pan, or ideally on a grill outside over a fire. Cook until medium, about 12–15 minutes, or until the internal temperature is 130 degrees when tested with a meat thermometer. Place in a warm place to rest.
Add 2 tablespoon of water to the Sofrito (the stewed peppers and onions), and bring the mixture back to a boil. Turn off the heat, and finish by adding the fresh chopped herbs and grape tomatoes.
Slice the tenderloin into 8 slices, 2 slices per person.
Top the pork with the Sofrito mixture, and serve!
Nutritional information (per serving): Calories: 280, Fat Calories: 90, Total Fat Grams: 10, Sat Fat Grams: 2, Cholesterol mg: 90, Sodium mg: 1470, Total Carbs g: 13, Fiber g: 4, Sugars g: 5, Protein g: 34