Pork Fillets with Espelette Pepper

Pork Fillets with Espelette Pepper

Thin pork strips marinated in herbs and pepper.

Made from peppers grown in the village of Espelette, in the heart of the French Basque region, Espelette pepper is slightly hot with a sweet, fruity flavour.

4 servings
Marinade 2 h / Preparation 10 min / Cooking 5 min
270 calories per serving 
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
Recipe Nutrition Info Reviews (0) My Notes

Ingredients

3/4 cup olive oil   190 mL
2 tbsp paprika   18 g
1 1/4 tsp Espelette pepper (powder), or cayenne pepper   4 g
4 cloves garlic, minced  
20 leaves fresh sage, minced   6 g
2 tsp dried oregano   1 g
1/2 tbsp salt   7 g
1/4 tsp ground pepper   1 g
2 pork tenderloin   600 g
  parchment paper    

Before you start

If the Espelette pepper is not available, it may be replaced by a mixture of cayenne pepper and paprika.

The fillets must be marinated at least 2 hours or overnight but not much longer.

Method

  1. Combine the oil, paprika, and Espelette pepper (or cayenne) in a small saucepan. Cook over medium-low heat about 5 min to infuse the oil, whisking occasionally. Cool to room temperature.
  2. Mince the garlic and sage, then add them to the mixture. Add the dried oregano, then season with salt and pepper.
  3. Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of parchment paper and pound to about a 5 mm thickness. Arrange the strips in a glass dish, pour the marinade over the top, then turn them to coat evenly. Cover and chill the pork in the refrigerator at least 2 hours or overnight but not much longer.
  4. Scrape most of the marinade from the pork strips then grill them over medium-high heat until just cooked through, a little less than 2 min per side. Alternatively, the strips may be cooked in a broiler pan in the oven, or in a heavy-bottom pan on the stovetop.
  5. Serve immediately.

Remarks

The first step oil-pepper infusion may be done a few days in advance.

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1¼ serving

More info

Claims

Free :
Added Sugar
Source of :
Copper, Fibre, Folacin, Manganese, Pantothenic Acid, Vitamin C
Good source of :
Iron, Magnesium
Excellent source of :
Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc

More info

Nutrition Facts Table

Nutrition Facts

per 1 serving (110g)

Amount

% DV*

* DV = Daily Value

Calories

270

Fat

15 g

23 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

75 mg

Sodium

740 mg

31 %

Carbohydrate

5 g

2 %

Fibre

3 g

11 %

Sugars

1 g

Protein

29 g

Vitamin A

30 %

Vitamin C

10 %

Calcium

4 %

Iron

25 %

More info

This recipe is in the following categories: Pork | Main courses/Entrées | High Iron | Barbecue/Broil/Grill

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