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.
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