Spanish Paprika Pork Tenderloin
Tender pork loin crusted with smoky Spanish paprika and garlic, seared to golden and finished in the oven. A rustic Mediterranean dish ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.5 lb pork tenderloin
- 1 tbsp Spanish smoked paprika
- 4 whole garlic cloves
- 2 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
- 1 whole lemon
- 3 sprigs fresh thyme or rosemary sprigs
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Remove the pork from the refrigerator and pat it completely dry with paper towels, pressing firmly on all sides, so the seasoning will stick.
- 3
Mince the 4 garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Mix the paprika, minced garlic, salt, and black pepper together in a small bowl until combined.
- 5
Rub the paprika-garlic mixture all over the pork tenderloin, using your fingers to press it into the meat on all sides.
- 6
Place a 12-inch oven-safe skillet over medium-high heat and add the 2 tablespoons of olive oil.
- 7
When the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, carefully place the pork in the skillet — it should sizzle loudly.
- 8
Let the pork sear without moving it for 3 minutes until the bottom is golden brown the color of caramel.
- 9
Using tongs, roll the pork 90 degrees to sear a new side, then sear for another 3 minutes without moving it.
- 10
Repeat rolling and searing on the third and fourth sides, 3 minutes each, until all sides are golden brown — total searing time is about 12 minutes.
- 11
Place the 3 herb sprigs and the lemon (cut in half) next to the pork in the skillet.
- 12
Transfer the skillet to the oven and roast for 15 to 20 minutes until a meat thermometer inserted into the thickest part of the pork reads 145°F.
- 13
Remove the skillet from the oven using oven mitts and let the pork rest in the skillet for 5 minutes before slicing so the juices stay inside.
- 14
Slice the pork crosswise — from one end to the other — into 0.75-inch-thick slices, following the direction the meat runs.
- 15
Arrange the slices on a serving plate and drizzle with the pan juices left in the skillet using a spoon.
Tools you’ll need
- 12-inch oven-safe skillet
- paper towels
- small mixing bowl
- meat thermometer
- kitchen tongs
- oven mitts
- cutting board
- sharp knife
- serving plate
- spoon
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