Ingredients
2 pork tenderloins (3/4 pound each)3 tablespoons olive oil3 garlic cloves, minced2 teaspoons paprika1/2 teaspoon salt1/4 teaspoon ground cinnamon1/8 teaspoon cayenne pepper1/8 teaspoon ground nutmegGREEN OLIVE SALAD:3/4 cup pimiento-stuffed olives, quartered1/2 cup cherry tomatoes, quartered1/4 cup chopped red onion1-1/2 teaspoons capers, drained1 tablespoon olive oil1 tablespoon red wine vinegar1 garlic clove, minced
Preparation
Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight.
Place tenderloins in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
In a small bowl, combine remaining ingredients. Serve with pork.
