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Foraging with Alexis Nikole Nelson.
Smoked and sweet paprika combine for smoky flavor
Paprika-Rubbed Pork Tenderloin
A mixture of hot smoked paprika and regular sweet paprika gives these pan-roasted pork tenderloins smoke, spice and color. If you can’t find hot smoked paprika, use sweet smoked paprika but add ¼ teaspoon cayenne pepper for a bit of heat. The tenderloins are seared on the stovetop then finished in the oven, so you’ll need an oven-safe 12-inch skillet. Remove the pork from the oven when it hits 140°F; it will continue to cook with residual heat as you make the sauce.
6
Servings
Tip
Don’t add the butter all at once to the pan sauce. Swirling it in 1 tablespoon at a time creates an emulsified sauce that's glossy and full-bodied. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce once again becomes shiny and emulsified.
30 minutes
Ingredients
-
1
tablespoon sweet paprika
-
2
teaspoons hot smoked paprika
Directions
Pardon the interruption
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