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.

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
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
-
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.
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.