Spanish Paprika Pork Tenderloin
Tender pork loin rubbed with smoked paprika, garlic, and Spanish spices, then seared and roasted until golden. A quick weeknight dinner with bold Mediterranean flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 2 tbsp smoked paprika
- 4 cloves garlic cloves, minced
- 1 tbsp dried oregano
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 1 tsp lemon zest
- 1.5 lb pork tenderloin
- ½ cup dry white wine or chicken broth
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Pat pork tenderloin dry with paper towels. Combine paprika, minced garlic, oregano, salt, pepper, and lemon zest in a small bowl. Stir in olive oil to form a paste.
- 3
Rub the paprika mixture evenly all over the pork tenderloin, massaging it into the meat.
- 4
Heat a 12-inch cast iron skillet over medium-high heat. Sear the pork for 2–3 minutes per side until deeply browned.
- 5
Transfer skillet to the oven. Roast for 12–15 minutes until the internal temperature reaches 145°F (63°C) on an instant-read thermometer.
- 6
Remove from oven and transfer pork to a cutting board. Pour wine into the hot skillet to deglaze, scraping up browned bits. Simmer for 1 minute.
- 7
Let pork rest for 5 minutes, then slice into 0.75-inch thick pieces.
- 8
Arrange on a serving platter and drizzle with the pan sauce. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- instant-read thermometer
- cutting board
- sharp knife
- small mixing bowl
- paper towels
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