Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika | Christopher Kimball’s Milk Street

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Milk Street Recipe

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

45 minutes

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

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