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Seared Pork Tenderloin with Smoked Paprika and Oregano

4 Servings

35 minutes

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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).




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



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Cameron B.

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.

Thomas M.

The paprika flavor was good but the fresh oregano didn't add much. Lots of oil splatter though cooking on a high heat like this, so be prepared for a big cleanup.

Jennifer B.

Delicious. I got paprika from my local Indian store and it was a bit spicy, but I loved it.

David B.

Nice and quick. Also nice the smoked paprika, although I was wanting a more complex spice mixture. What would you suggest? Oregano did not quite do the trick. fennel? a bit of cinnamon? what?

Ashley H.

Smoked Paprika is one of my favorite spices and it made this pork so flavorful. I will definitely make this again.