Three Pepper Pork

It's cold. It's dreary. The days are short. What you need is a pleasantly spicy dinner dish that is both fast and tasty - like THIS one! Three types of ground pepper add a flavor kick to this pork tenderloin. (Technically, paprika is also a ground pepper, but it adds a subtle sweetness rather than heat.)


Three Pepper Pork Loin

Yield: 4 servings

1-lb boneless pork loin chops
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary, crushed (in your palm or between 2 spoons)
¼ teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon black pepper
1/8 teaspoon ground red pepper
1 teaspoon olive oil
2 cloves garlic, crushed
Vegetable cooking spray

Place each loin chop between 2 sheets of heavy duty plastic wrap on a cutting board, and pound to ¼ inch thickness, using a meat mallet or the heel of your hand ( or a heavy knife handle or a 2 X 4 or a brick or a.…). Remove from plastic wrap – repeat with next chop.

Combine paprika and the next 9 ingredients. Rub over both sides of meat. Line bottom of broiler pan with heavy-duty foil (this will save FOREVER in the cleanup) and spray cooking rack with vegetable cooking spray. Place rack in broiler pan and place meat on rack. Set oven shelf so top of broiler pan will be 5 to 6 inches from the broiler. Broil meat for 3 to 4 minutes on each side or until done..

Cook's Note: Chicken breasts can be substituted for pork loin.
You can certainly cook these on your grill or a grill pan for that "outdoor" flavor.
Spicy is a relative term. To many people this is a spicy dish. Cut back on (but don’t eliminate) the peppers for a delicious taste without the spice.