Spanish Paprika Pork Tenderloin
A vibrant Mediterranean pork tenderloin coated in Spanish smoked paprika, garlic, and herbs, pan-seared until golden and roasted until tender. Ready in under 30 minutes with bold, warm flavors.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb (about 16 oz) pork tenderloin
- 1.5 tablespoons Spanish smoked paprika
- 3 whole garlic cloves
- 4 sprigs fresh thyme sprigs
- ½ whole lemon
- ½ cup dry white wine
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep signals it is fully preheated, about 10 minutes.
- 2
Remove the pork tenderloin from the refrigerator and pat it completely dry all over with paper towels, removing any moisture so it browns better.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
In a small bowl, mix together the minced garlic, 1.5 tablespoons Spanish smoked paprika, 0.5 teaspoons salt, and 0.25 teaspoons black pepper until combined.
- 5
Rub the paprika-garlic mixture all over the surface of the pork tenderloin, pressing gently so it adheres to the meat.
- 6
Place a 12-inch cast iron skillet over medium-high heat and add 2 tablespoons olive oil, waiting until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Carefully lay the pork tenderloin in the hot oil and do not move it for 3 minutes, allowing the bottom to develop a deep golden-brown crust.
- 8
Rotate the tenderloin one quarter turn and sear for another 3 minutes on the next side until golden brown.
- 9
Repeat rotating and searing for 3 minutes on each of the remaining two sides until all four long sides are golden, about 12 minutes total.
- 10
Pour the 0.5 cup dry white wine into the skillet around the pork (not on top), and use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pan.
- 11
Tuck the 4 fresh thyme sprigs and 3 whole garlic cloves into the pan around the tenderloin so they infuse the sauce.
- 12
Transfer the entire skillet to the preheated 425°F oven and roast uncovered for 12–14 minutes until the internal temperature reaches 140°F when measured with an instant-read thermometer inserted into the thickest part.
- 13
Remove the skillet from the oven using an oven mitt or towel and set it on a heat-safe surface to cool for 3 minutes so the meat continues cooking gently.
- 14
Transfer the pork tenderloin to a clean cutting board and let it rest for 5 minutes—this keeps the juices inside the meat instead of running onto the plate.
- 15
Slice the pork tenderloin crosswise (perpendicular to the length) into 0.75-inch-thick slices, cutting straight down as if slicing bread.
- 16
Arrange the pork slices on a plate and spoon the pan sauce with herbs from the skillet over and around them.
- 17
Cut the half lemon into two wedges and place one beside the pork for squeezing over the top at the table.
Tools you’ll need
- 12-inch cast iron skillet
- instant-read thermometer
- oven mitts or kitchen towel
- paper towels
- small bowl
- wooden spoon
- cutting board
- sharp chef's knife
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