At the Food History Cafe we proudly want to celebrate the complex cuisine of Spain. Andalusia is a a region in Southern Spain on the Mediterranean. It has had many influences that have all contributed to the colorful cookery that is diverse with spices, from cinnamon to saffron, and dishes for fish, foul, pork, rice, olives and tomatoes to name a few.
The influences come from Phonecians who planted olive trees, Muslims Moors that introduced irrigation and all kinds of spices, and Christians like Ferdinad, Isabella and Columbus that introduced the pig, tomatoes and potatoes. This dish celebrates the many influences of this culture.
You can read more about Andalusian cuisine in this article.
Pork Tenderloin Andalusian
2 pork tenderloins (3/4 pound each)
Spice Rub for Pork;
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
Green Olive Salad,
(Topping for Pork)
3/4 cup pimiento-stuffed olives, quartered
1/2 cup cherry tomatoes, quartered
1/4 cup chopped red onion
1-1/2 teaspoons capers, drained
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced
5 pepperoncini’s sliced
2 tablespoons of chopped fresh parsley
Mix up the spice for the pork tenderloins
Rub the tenderloins with the spice
Sprinkle the olive oil and minced garlic on the pork and
Marinate for a least a few hours or overnight.
Combine all ingredients for olive salad
Sprinkle the tenderloin with olive oil or non stick spray and bbq on medium heat till it reaches 150 degrees. This took me about 15 minutes but the time will vary . I turned it often to keep it from burning.
Let the pork rest for 15 minutes while you set the table. Then slice it about 1/4 inch pieces.
Serve extra Green Olive Salad on the side, we all loved a lot of it! We served Spanish Rice, and fresh Pea Shoots from the garden.