Pork Fillets with Espelette Pepper

19 Reviews
100% would make this recipe again

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.

Marinade : 2 h Preparation : 10 min Cooking : 5 min
270 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Diabetes-friendly


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.


  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.


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

Nutrition Facts Table

per 1 serving (110 g)


% Daily Value




15 g

23 %

Saturated 3 g
+ Trans 0 g

15 %


80 mg


740 mg

31 %


5 g

2 %


3 g

11 %


1 g

Net Carbs

2 g


29 g

Vitamin A

30 %

Vitamin C

11 %


5 %


23 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 3 ½
Fats 2

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Members' Reviews

19 Reviews (19 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Pork | Main courses/Entrées | Diabetes-friendly | High Iron | Marinate | Barbecue/Broil/Grill

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