Spanish Paprika Pork Tenderloin
Seared pork tenderloin finished in the oven, then finished with a silky sauce of roasted red peppers, smoked paprika, and garlic. Elegant enough for entertaining, simple enough for a weeknight.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lbs pork tenderloin, center-cut
- 1.5 tsp salt
- ¾ tsp black pepper
- 1.5 tsp smoked paprika
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup (about 8 oz) roasted red peppers in oil, jarred
- ½ cup dry sherry or white wine
- ½ cup chicken stock
- 1 whole bay leaf
- 2 sprigs fresh thyme
Instructions
- 1
Set the oven to 400°F and wait until the indicator light signals it is fully preheated, about 10 minutes.
- 2
Pat the pork tenderloin dry all over with paper towels, removing any surface moisture so it will brown properly.
- 3
Pour the salt, pepper, and smoked paprika onto a small plate and mix them together with your fingers until uniform.
- 4
Rub the salt-paprika mixture all over the pork tenderloin, pressing it gently into the meat on all sides until fully coated.
- 5
Place a 12-inch cast iron or oven-safe skillet over medium-high heat and pour in 2 tablespoons of olive oil.
- 6
When the oil shimmers and slides quickly when you tilt the pan, carefully lay the pork tenderloin in the center of the skillet.
- 7
Let the tenderloin sit undisturbed for 3 minutes until the bottom surface turns deep golden brown, like toasted bread.
- 8
Using tongs, roll the tenderloin a quarter turn and cook for another 2 minutes until that side is also golden brown.
- 9
Repeat turning and searing until all four long sides are golden brown, about 8 minutes total.
- 10
Transfer the skillet to the preheated 400°F oven and roast undisturbed until a meat thermometer inserted into the thickest part reads 145°F, about 12 to 15 minutes.
- 11
Remove the skillet from the oven using oven mitts and set it on the stovetop, then transfer the tenderloin to a cutting board and tent loosely with foil.
- 12
Let the meat rest undisturbed for 5 minutes so the juices redistribute inside the meat, keeping it moist and tender.
- 13
Set the skillet with the pork drippings over medium heat and add the 4 minced garlic cloves, stirring constantly for 30 seconds until fragrant and light golden.
- 14
Pour in 0.5 cup of sherry or white wine and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the skillet, stirring for 1 minute.
- 15
Add the 1 cup roasted red peppers (with their oil), 0.5 cup chicken stock, the bay leaf, and 2 thyme sprigs to the skillet.
- 16
Bring the sauce to a gentle simmer over medium heat, stirring once every 30 seconds, until it reduces and darkens slightly, about 5 minutes.
- 17
Remove from heat, discard the bay leaf and thyme sprigs, then taste the sauce and add a pinch of salt and pepper if needed.
- 18
Slice the rested pork tenderloin against the grain into 0.5-inch-thick slices, cutting perpendicular to the long lines of muscle fiber.
- 19
Arrange the pork slices in the center of each plate, slightly overlapping, in a neat row.
- 20
Spoon the warm paprika sauce and roasted red peppers around and over the pork slices, dividing the sauce evenly among plates.
Tools you’ll need
- oven
- 12-inch cast iron or oven-safe skillet
- paper towels
- small plate
- tongs
- meat thermometer
- oven mitts
- cutting board
- aluminum foil
- wooden spoon
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