Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Recipe
Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika
Our inspiration for a Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. Our version uses pork tenderloins that get a stovetop sear and finish in the oven on a bed of lightly sautéed onion and Granny Smith apple. The onion-apple mixture softens to a relish-like accompaniment that is accented with smoked paprika and dry sherry. It’s a rich, woodsy complement to slices of the mild, meaty tenderloin. You will need a 12-inch oven-safe skillet for this recipe.
6
Servings
Tip
Don’t forget to use an oven mitt or potholder when handling the skillet after removing it from the oven; the handle will be hot.
45 minutes
Ingredients
-
2
teaspoons smoked paprika, divided
-
Kosher salt and ground black pepper
Directions
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 4 SEASONS