• 1 kg (around 2 lbs) Pork Fillet Tenderloin (serves 4)
  • 4 Cloves Garlic (minced in press)
  • 1 tablespoon Paprika (sweet Spanish)
  • 1.5 teaspoon Dried Oregeno
  • 0.5 teaspoon Salt and Pepper (add while cooking to taste)
  • 110ml white wine
  • 2 tablespoons olive oil (marinade)
  • olive oil for frying


  • STEP 1
    Cut pork into 1cm slices and add to a glass bowl
  • STEP 2
    Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
  • STEP 3
    Refrigerate for 1 hour minimum. (Best over night)
  • STEP 4
    To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
  • STEP 5
    Serve with fresh bread or rice and vegetables.

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A star rating of 4.5 out of 5.2 ratings