Prepare the piece of pork loin, cleaning the excess fat and we also cut some fillets to marinate them already cut. This way we can see if we prefer the more intense flavor of the fillets, since they will have more contact with the marinade, or if we prefer the delicate but also intense flavor of the whole piece.
In a large bowl, we proceed to prepare the marinade mixture, putting the paprika, -you can use sweet, spicy, bittersweet or a mixture of them-, the dry oregano, the salt, the garlic powder, the olive oil, and the wine vinegar. In my house we add a teaspoon of cinnamon that provides a special touch. You could also add a tablespoon of the classic mix ras el hanout. Mix all the ingredients well and then We add water until we get a more or less fine pastewhich we will use to smear the pork well.
Remember that this You can apply the same recipe to chicken wings, ribs, loin head and many more meats and fish. Place the meat and pour the marinade sauce over it, spreading it well all over with a silicone brush. It is important to influence the cracks and shapes that the meat has so that it penetrates well and covers them completely.
Put in the fridge and let it rest for at least 24 hours. It is important cover the container that you use for this work, since the aromas of the marinade could spread to other foods that you have in the fridge. After resting, we take out the pieces and dry them with absorbent paper, removing the excess marinade.
Once dry and without excess marinade, already we will have the homemade marinated tenderloin ready that we can fillet to make sandwiches or eat on the grill, or use it in one piece if we want to make other preparations in the oven.
