Extremadura Pork Loin with Paprika and Roasted Red Pepper Salad
This pan-seared dish pairs pork loin steak with smoked paprika, jarred roasted red peppers and garlic clove. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Pat the pork dry and season with salt, black pepper, and smoked paprika.
pork loin steak (trimmed)extra-virgin olive oil
Heat the olive oil in a skillet over medium-high heat. Sear the pork 3-4 minutes per side until browned and cooked through (or to 145F/63C resting temp).
Remove pork to a plate and rest 5 minutes. Add the sliced garlic to the pan for 20-30 seconds, then splash in the sherry vinegar to deglaze; scrape up browned bits.
jarred roasted red peppers (drainedflat-leaf parsley (chopped)
Toss the roasted red pepper strips with the pan juices (or add to a bowl and pour the warm dressing over). Add the parsley.
{"id":"spa-0022","title":"Extremadura Pork Loin with Paprika and Roasted Red Pepper Salad","cuisine":"spanish","dietTypes":["Balanced","High satiety","High protein","Low carb","Gluten free"],"mealType":["lunch","dinner"],"difficulty":"Easy","calories":650,"imageUrl":"","images":[],"instructionImages":{},"publishedAt":"","tags":["lunch","dinner","pan-seared","low carb","protein rich","salad"],"seasonalIngredients":["parsley","garlic"],"estimatedMacros":{"protein":"57 g","carbohydrates":"22 g","fat":"39 g","fiber":"8 g"},"servings":1,"item":{"id":"spa-0022","recipeId":"spa-0022","dayIndex":0,"mealKey":"lunch","type":"recipe","name":"Extremadura Pork Loin with Paprika and Roasted Red Pepper Salad","calories":650,"recipeUrl":"","cookingInstruction":"Pat the pork dry and season with salt, black pepper, and smoked paprika. Heat the olive oil in a skillet over medium-high heat. Sear the pork 3-4 minutes per side until browned and cooked through (or to 145F/63C resting temp). Remove pork to a plate and rest 5 minutes. Add the sliced garlic to the pan for 20-30 seconds, then splash in the sherry vinegar to deglaze; scrape up browned bits. Toss the roasted red pepper strips with the pan juices (or add to a bowl and pour the warm dressing over). Add the parsley. Slice the pork and serve over the pepper salad. Finish with optional extra vinegar to taste.","cookingInstructions":["Pat the pork dry and season with salt, black pepper, and smoked paprika.","Heat the olive oil in a skillet over medium-high heat. Sear the pork 3-4 minutes per side until browned and cooked through (or to 145F/63C resting temp).","Remove pork to a plate and rest 5 minutes. Add the sliced garlic to the pan for 20-30 seconds, then splash in the sherry vinegar to deglaze; scrape up browned bits.","Toss the roasted red pepper strips with the pan juices (or add to a bowl and pour the warm dressing over). Add the parsley.","Slice the pork and serve over the pepper salad. Finish with optional extra vinegar to taste."],"cuisine":"spanish","dietTypes":["Balanced","High satiety","High protein","Low carb","Gluten free"],"mealType":["lunch","dinner"],"difficulty":"Easy","estimatedMacros":{"protein":56.723,"carbohydrates":21.5332,"fat":38.7489,"fiber":8.0875,"alcohol":0},"ingredients":[{"name":"pork loin steak (trimmed)","grams":240,"calories":336},{"name":"extra-virgin olive oil","grams":23,"calories":203},{"name":"smoked paprika","grams":4,"calories":12,"displayAmount":1.89,"displayUnit":"tsp"},{"name":"garlic clove (thinly sliced)","grams":8,"calories":24},{"name":"sherry vinegar","grams":13,"calories":2},{"name":"jarred roasted red peppers (drained, sliced)","grams":227,"calories":70},{"name":"flat-leaf parsley (chopped)","grams":13,"calories":5},{"name":"salt","grams":1,"calories":0,"displayAmount":0.63,"displayUnit":"tsp"},{"name":"black pepper","grams":0.63,"calories":2,"displayAmount":0.32,"displayUnit":"tsp"}]},"relatedSections":[{"title":"More Lunch Recipes","path":"/recipes/lunch","recipes":[{"id":"egy-0038","title":"Air-Fried Turkey Tawook with Tahini Salad","cuisine":"egyptian","dietTypes":["Balanced","High protein","High satiety","Low carb","Gluten free","Heart friendly"],"mealType":["lunch","dinner"],"tags":["lunch","dinner","air fried","marinated","fresh"],"difficulty":"Easy","imageUrl":"/recipe-images/egy-0038-a.png"},{"id":"por-0054","title":"Tomato Rice with Seared Tuna and Herb Oil","cuisine":"portuguese","dietTypes":["Balanced","High satiety","Heart friendly","High protein","Pescatarian","Gluten free"],"mealType":["lunch","dinner"],"tags":["tomato rice","seared fish","one pot","bright"],"difficulty":"Medium","imageUrl":"/recipe-images/por-0054-a.png"},{"id":"bri-0051","title":"Isle of Man Queenie Scallops with Bacon, Pea Puree, and Lemon Butter","cuisine":"british","dietTypes":["Balanced","High satiety","Low carb","Keto","Gluten free"],"mealType":["lunch","dinner"],"tags":["coastal","pan-seared","warm","protein rich","quick"],"difficulty":"Medium","imageUrl":"/recipe-images/bri-0051-a.png"}]},{"title":"More High Protein Meals","path":"/recipes/high-protein","recipes":[{"id":"bri-0011","title":"Mustard Pork Chops with Braised Cabbage and Apple","cuisine":"british","dietTypes":["Balanced","High satiety","High protein","Low carb","Gluten free"],"mealType":["dinner"],"tags":["dinner","warm","pan-seared","comfort food","autumn","protein rich"],"difficulty":"Easy","imageUrl":"/recipe-images/bri-0011-a.png"},{"id":"mex-0010","title":"Sopa de Lima with Turkey and Crisp Tortilla Strips","cuisine":"mexican","dietTypes":["Balanced","High satiety","High protein","Gluten free","Heart friendly"],"mealType":["lunch","dinner"],"tags":["lunch","dinner","soup","bright","citrusy","protein rich"],"difficulty":"Easy","imageUrl":"/recipe-images/mex-0010-a.png"},{"id":"fil-0012","title":"Chicken Peanut Stew with Bok Choy","cuisine":"filipino","dietTypes":["Balanced","High satiety","High protein"],"mealType":["dinner"],"tags":["dinner","stew","protein rich","savory","one-pot"],"difficulty":"Medium","imageUrl":"/recipe-images/fil-0012-a.png"}]}]}
