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Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

6 Servings

45 minutes

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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.




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


  • 2

    teaspoons smoked paprika, divided

  • Kosher salt and ground black pepper


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Colleen C.
December 21, 2022
Adding Fennel
I am planning on fixing this for Christmas Day. Could Fennel be added in with the Onion and Apples?
Jeanny H.
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.
Barbara G.
January 15, 2023
Delicious! I doubled the apples onions, sherry etc. This is a keeper according to my family
Julia G.
October 8, 2023
Very tasty
I used this for inspiration and used up what was in the fridge. Used 3 leeks sliced lengthwise and then thinly sliced and 3 macoun apples. Didn’t have fresh thyme so I added a bit of dried. And I cut back on the oil and butter. We all loved it.
Michael G.
April 27, 2024
Small substitution
I used turkey tenderloin instead of pork. This increased the cooking time and the apples were a lot softer. In the end, the dish was very satisfying.
A J M.

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.

Lynn C.

Hi AJ -

You can leave whatever oil may be left in the pan and add the butter, onion and apple to the remaining oil.

The Milk Street Team

Bob B.

Would dry Marsala wine be a workable substitute for sherry?

Lynn C.

Hi Bob -

As long as it's a decent quality Marsala (i.e., not "cooking" marsala), that should work fine.

The Milk Street Team

Bruce B.

Outstanding recipe. I don't really measure onions or pork weight, but it doesn't matter if the sauce is right. Which it definitely was.