Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Seared Pork Tenderloin with Smoked Paprika and Oregano
This recipe is free for a limited time. Start your 14-day free trial to access every Milk Street recipe. Learn More.
In the Extremadura region of Spain that is home to pimentón de la vera, or Spanish smoked paprika, we were taught that exposure to high heat blunts the spice’s unique earthiness, smokiness and notes of fruit and tobacco. This recipe illustrates how to best preserve pimentón’s unique flavors when searing is involved: the paprika is mixed with olive oil and then brushed onto butterflied and pounded pork tenderloin only after the meat has been browned in a hot skillet. Spanish smoked paprika is available in different degrees of spiciness. For this dish, if you have the choice, opt for sweet (dulce) or bittersweet (agridulce).
4
Servings
Tip
Don’t use a heavy hand when pounding the pork, which can result in tears and uneven thickness. And when pounding, work from the center of the piece outward to the edges.
35 minutes
3 tablespoons extra-virgin olive oil
1 tablespoon smoked paprika (see note)
1 teaspoon dried oregano
½ teaspoon white sugar
2 1¼-pound pork tenderloins, trimmed of silver skin
Kosher salt
2 tablespoons grapeseed or other neutral oil
1 tablespoon fresh oregano, chopped
Ingredients
-
3
tablespoons extra-virgin olive oil
-
1
tablespoon smoked paprika (see note)
-
1
teaspoon dried oregano
-
½
teaspoon white sugar
-
2
1¼-pound pork tenderloins, trimmed of silver skin
-
Kosher salt
-
2
tablespoons grapeseed or other neutral oil
-
1
tablespoon fresh oregano, chopped
Directions
-
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 ¼ teaspoon salt.
-
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.
-
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.
Shop the Milk Street Store
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
After reading the article on Spanish paprika I had to get some and now I’m putting it on everything. You can’t go wrong with the oil and paprika mixture. It is good on any meat and adds a lovely color. Just get ready for it to stain your cutting board.