- 1 cup vegetable oil
- 2 tablespoons hot smoked Spanish paprika (Pimentón de la Vera)
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- 1 teaspoon (packed) minced fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1-pound pork tenderloins, trimmed of fat and silver skin membrane
- Aji Amarillo-Pineapple Salsa
- Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.
- Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.
- Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.
- Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.
- Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.
- Available from (888-472-1022; ).