Zesty Spanish Pork Tenderloin with Saffron Rice

Ingredients

• 1 1/2 lbs pork tenderloin
• 2 tsp paprika
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tbsp Dijon mustard
• 1/4 tsp saffron threads
• 1 1/2 cups basmati rice
• 1 cup frozen peas
• 1 tbsp lemon zest
• 2 tbsp parsley, chopped

Instructions

1. 1

   In a shallow dish, combine the paprika, garlic, olive oil, sherry vinegar, and Dijon. Add the pork tenderloin and turn to coat evenly. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   Preheat oven to 400°F. Transfer the pork and marinade to a baking sheet. Roast for 20-25 minutes, until the pork reaches an internal temperature of 145°F.