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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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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.
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!