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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
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01Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix together 1 teaspoon of paprika and 1½ teaspoons salt. Rub the mixture onto all sides of the pork.
Reviews
December 21, 2022
Adding Fennel
I am planning on fixing this for Christmas Day. Could Fennel be added in with the Onion and Apples?
December 14, 2022
Great dish. Use more onions and apples.
This was delicious. I doubled up on the apples and onion s, even though I only used one tenderloin. They’re so good, I shouldhave used even more. I should also have put in more liquid to reduce for sauce. I have to remember that on my stove, when a recipe says medium-high, I have to use medium or it’s too hot, and it has a tendency to scorch instead of browning.
January 15, 2023
Delish
Delicious! I doubled the apples onions, sherry etc. This is a keeper according to my family
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After browning, is oil still left in the pan and butter added to it? Or should oil if leftover be wiped out with a paper towel? Thanks and this sounds great.