Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.
Made to recipe with easy prep. Liked the fresh apple, nice pairing with the pork. Served with tomato salad, steamed asparagus & purple potatoes. Very good dinner.
Had some frozen pork tenderloin and this was the first recipe I happened to look at. Cubed it and pan-fried it (though only using the 1 TBSP of olive oil for cooking). Did not have paprika so used crushed red peppers instead and more than the recipe called for. Came out fantastic. For the salsa, used 2 of the local hot green peppers (jalapenos not easy to find in Beijing) - also came out great - spicy as all get out - only went with 1/2 TBSP of olvie oil on the salsa. Super easy, super fast. Thanks.
I made this tonight, but did not make the salsa. The pork was so tender and juicy, and the spice combination made for an amazing flavor. I served it with grilled asparagus.
This was good and I would make it again, but I wasn't blown away by it. The pork came out good, but I wasn't overly impressed with the citrus salsa. My partner, however, liked it a lot and it was a good use of apples. I used Fuji apples but I don't think I would have liked it better with Granny Smiths; I just didn't like the texture of it. Maybe it would help to mash the apples a bit.
This pork is amazingly good, the rub is spicy, not hot, & the addition of a squeezed lime wedge & a touch of chopped cilantro made it all the more tasty. I did not, however, make the salsa. Instead, I served this with a rice orzo pilaf mix & a salad made with butter lettuce & raddicho, sliced pear, red onion, dried cherries & pecans, topped with a Champagne vinegar-gorgonzola & pear dressing. Yum. I think next time I'll make it as a main dish for a party buffet & serve the salsa.
