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01In a small bowl, stir together the olive oil, smoked paprika, dried oregano and sugar; set aside. Halve each tenderloin crosswise, then halve each piece lengthwise, stopping about ¼ inch short of cutting all the way through; open the meat like a book. Using a meat pounder or mallet, pound the pork to an even ¼-inch thickness, then season each piece all over with ½ teaspoon salt.See Demo
02In a 12-inch skillet over medium-high, heat 1 tablespoon of neutral oil until shimmering. Place 2 pieces of pork in the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip and cook until the seconds sides are browned, 1 to 2 minutes. Lightly brush paprika oil onto each piece, then flip the pork and brush the second sides. Transfer to a platter.See Demo
03Repeat with the remaining 1 tablespoon grapeseed oil and pork. Brush the remaining paprika oil onto the pork, then let rest for 5 minutes. Sprinkle with the fresh oregano.See Demo
In the store
Ravida Extra Virgin Olive Oil
This unfiltered extra-virgin olive oil from Sicily is wonderfully soft and light, with fresh grassy notes and a hint of tomato.
Las Hermanas Organic Sweet Smoked Paprika
This sweet paprika has a complex smokiness as well as subtle fruitiness imparted by the local red peppers. Its penetrating flavor adds depth to any dish.
Las Hermanas Organic Hot Smoked Paprika
This hot paprika has a complex smokiness, accentuating the heat and piquancy of crushed red peppers. It adds an intense punch of fiery flavor to any dish.
Salute Santé! Grapeseed Oil
Made from the seeds of wine grapes, this cold-pressed oil has an exceptionally light flavor yet full body.