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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
-
01Heat the oven to 450°F with a rack in the middle position. In a large bowl, mix together both paprikas, the thyme and 2 teaspoons salt. Add the pork to the bowl, turn to coat and massage it into the meat. Let stand at room temperature for 15 minutes.
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May 18, 2023
Easy, Cheap, Tasty
Very easy to make with pantry ingredients, great flavor, quick, minimal clean up. Paired with roasted green beans and it was delicious.
September 8, 2022
Great flavor and very easy
Great flavor and very easy to make. A great weeknight go-to.
July 23, 2022
Delicious!!
I found myself wanting to lick my plate to get every last bit of sauce. Absolutely delicious dish. My 7-year-old was pleased too. We ate this with roasted veggies.
February 22, 2024
Everyone is right - 5 stars
Did it all exactly as prescribed and it was truly delicious. Served along wild rice and asparagus and we loved it. Next time (and there will definitely be a next time), I want to drizzle that sauce over some smashed potatoes!
January 24, 2024
Broken link
Reporting that the link for the sherry vinegar in the ingredient list seems to be broken (Page Not Found).
I am not sure how y’all brown the pork without immediately burning the paprikas, but I just shrugged, threw it in the oven, and then scraped the burned bits out of the skillet when I made the sauce. I am trying to reduce overall fat consumption, so I am happy to report you can skip half the butter, add a wee bit of cornstarch in water, and finish the sauce to a silky consistency without 3 of the 6 T of butter. (I am sure it is amazing with all the butter, but I can’t go there); I also dislike chopping or slicing raw garlic, so I roasted the cloves with the pork and added the smashed, roasted garlic cloves to the sauce. All of the recipe’s flavors, less fat and work. BTW, I used one of those Costco sirloin pork tip tenderloin roasts cooked to 140, rested to 150, and it was the best version of that cut I’ve ever had.
what can i substitute for the sherry vinegar? i don't use that so i never have it in my pantry. or is that non-negotiable?
Cannot wait to try this recipe, but I need some clarification, please. The ingredients list states: 1 tablespoon sweet paprika, (and) 2 teaspoons hot smoked paprika; and the narrative says: "If you can’t find hot smoked paprika, use sweet smoked paprika but add ¼ teaspoon cayenne pepper. . . ". So, if I can't find hot smoked paprika, am I using 2 teaspoons sweet paprika with ¼ teaspoon cayenne pepper for JUST the "2 teaspoons hot smoked paprika" in the ingredients list (and in addition to the 1 tablespoon sweet paprika, also in the ingredients list). OR, am I using 2 teaspoons sweet paprika with ¼ teaspoon cayenne pepper for ALL of the paprika in the ingredients list (both the 1 tablespoon sweet paprika, and 2 teaspoons hot smoked paprika)? Thank you.
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Made this last night - everyone loved it, including the 7 & 5 year olds. Really delicious!