Pork tenderloin is one of the great unsung cuts of meat, not to mention, very affordable. Mild and tender, it is a perfect foil for rubs and sauces. Here is an easy, one-pan recipe that comes together quickly and makes for a tasty meal. The pork is tender and the sauce is perfectly balanced with aromatic sherry vinegar and a bit of honey.
Sweet and hot smoked paprika adds color and a tiny bit of heat, but not too much. Everyone in your family can enjoy this meal.
The pork tenderloin is pan-seared to get maximum flavor and color from the spices before being finished in the oven.
These look beautiful!
Did I already mention this is a one-pan meal? Maximum flavor with minimal cleanup.
Buttery mashed potatoes and steamed asparagus pair well with this savory pork tenderloin.
Paprika Rubbed Pork Tenderloin
2-3
servingsRecipe adapted from Milk Street
Ingredients
1/2 tablespoon sweet paprika
1 teaspoon hot smoked paprika (at well stocked markets or online)
1 teaspoon fresh thyme, minced
Kosher salt and black pepper
1 one-pound pork tenderloin, trimmed of sliver skin and halved crosswise
1 tablespoon neutral oil
3 medium garlic cloves, sliced
1 teaspoon honey
1/4 cup + 2 tablespoons low-sodium chicken broth
1 tablespoon sherry vinegar (substitute – apple cider vinegar)
3 tablespoons salted butter, chilled and cut into 6 pieces (I used Green Valley Lactose Free)
1 tablespoon chopped flat-leaf parsley
Directions
- Heat oven to 450 degrees with a rack in the middle position. In a medium bowl, mix together both paprikas, thyme and 1 teaspoon salt. Add the pork to the bowl, turn to coat and massage it into the meat. Let stand at room temperature for 15 minutes.
- In an oven-safe 10-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, occasionally turning with tongs, until browned on all sides, about 4 minutes. Transfer skillet to the oven and roast until the center of the thickest piece reaches 140 degrees, 9-12 minutes.
- Using an oven mitt, remove the pan from the oven and transfer the pork to a plate and let it rest for 10 minutes. Meanwhile, add the garlic to the skillet and cook over medium, stirring constantly, until toasted and fragrant, about 1 minute. Add the honey and stir until it slightly darkens in color, about 30 seconds. Pour in broth and simmer until reduced and thickened slightly, about 2 minutes.
- Add the vinegar and simmer for 30 seconds. Add the butter, 1 piece at a time, swirling the pan to emulsify the sauce before adding more butter. Remove from the heat and stir in the parsley. Taste and season with salt and pepper. Cut the tenderloins crosswise into thin slices and arrange on a platter. Spoon sauce over the pork and serve.
Notes
- I cut the original recipe in half to feed two people. Feel free to double the recipe which will feed up to 6 people.