Pork Loin Marinated in Paprika and Herbs

• 5 cloves garlic
• 1/4 cup minced fresh oregano leaves
• 1 tablespoon imported sweet paprika
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt or to taste
• 1 teaspoon freshly ground black pepper
• 5 tablespoons olive oil, plus more for cooking
• 1 tablespoon red-wine vinegar
• 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces or 1 whole tenderloin

1. Crush the garlic with a press or in a mortar.
2. Add the remaining ingredients, except the pork, and make into a paste.
3. Toss the cubed pork with the paste in a bowl or smear onto the whole tenderloin.
4. Marinate in the refrigerator for at least 24 hours.
5. Coat a large skillet with olive oil and heat until smoking.
6. If using the whole tenderloin, slice it into 1/2-inch slices.
7. Add slices or cubes to the skillet and brown on all sides.
8. Reduce the heat to medium and cook until just done, 10 to 15 minutes.
9. Taste, and add more salt if necessary.

garlic, oregano, imported sweet paprika, thyme, salt, freshly ground black pepper, olive oil, redwine vinegar, pork loin

Taken from cooking.nytimes.com/recipes/7974 (may not work)