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In Extremadura, cooks know that with smoked paprika, timing is everything
Seared Pork Tenderloin with Smoked Paprika and Oregano
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).
Ingredients
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3
tablespoons extra-virgin olive oil
-
1
tablespoon smoked paprika (see note)
Directions
Pardon the interruption
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