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4.9 from 27 votes

Roast Pork Tenderloin with Paprika

This roast pork tenderloin with paprika is made with two types of paprika—smoked and sweet—and is quick, easy, tender, and delicious. The buttery pan sauce takes just minutes to make from the pan drippings. A family favorite.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4 to 6 servings
Calories: 579 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon sweet paprika
  • 2 teaspoons hot smoked paprika*
  • 2 teaspoons fresh thyme minced
  • Kosher salt and ground black pepper
  • Two (1 1/4-pound) pork tenderloins trimmed of silver skin and halved crosswise
  • 2 tablespoons grapeseed or other neutral oil
  • 6 medium garlic cloves thinly sliced
  • 2 teaspoons honey
  • 3/4 cup store-bought or homemade low-sodium chicken broth
  • 2 tablespoons sherry vinegar
  • 6 tablespoons (3 oz) salted butter chilled and cut into 10 pieces
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F (230°C) and adjust the oven rack to the middle position.
  2. In a large bowl, mix together both paprikas, the thyme, and 2 teaspoons salt. Add the pork, turn to coat, and if you want, use your hands to gently massage the rub into the meat. Let stand at room temperature for 15 minutes.
  3. In an ovensafe 12-inch (30-cm) skillet over medium-high, heat the oil until shimmering, 2 to 3 minutes. Add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F (57°C) or is just slightly pink in the center when you slice into the tenderloin, 10 to 15 minutes. (The pork will continue to rise in internal temperature after it's taken off the heat.)
  4. Using an oven mitt, transfer the skillet from the oven to the stovetop. Transfer the pork to a large plate, tent with foil, and let rest 10 minutes.
  5. Place the skillet and its drippings over medium-high heat. Add the garlic and cook, stirring constantly, until toasted and fragrant, about 1 minute. Add the honey and stir until it slightly darkens, 10 to 30 seconds. Pour in the broth and simmer until reduced and slightly thickened, about 2 minutes. Add the vinegar and simmer for 30 seconds. Stir in the butter, 1 piece at a time, swirling the pan to emulsify the sauce before adding more butter. (Don’t add the butter all at once to the pan sauce. Swirling it in 1 tablespoon at a time creates a nicely emulsified sauce that’s glossy and full-bodied.) Remove from the heat and stir in the parsley. Taste and season with salt and pepper.
  6. Cut the tenderloins crosswise into thin slices and arrange on a platter or plates. Spoon the sauce over the pork.

Notes

  • If you can’t find hot smoked paprika, you can simply swap sweet smoked paprika and add 1/4 teaspoon cayenne pepper for just a hint of heat.

Nutrition Information

Serving 1portion Calories 579kcal (29%) Carbohydrates 5g (2%) Protein 60g (120%) Fat 35g (54%) Saturated Fat 15g (75%) Monounsaturated Fat 9g Trans Fat 1g Cholesterol 230mg (77%) Sodium 450mg (19%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 579

% Daily Value*

Serving 1portion
Calories 579kcal 29%
Carbohydrates 5g 2%
Protein 60g 120%
Fat 35g 54%
Saturated Fat 15g 75%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 230mg 77%
Sodium 450mg 19%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.