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.
Roast Pork Tenderloin with Paprika
- Quick Glance
- 25 M
- 50 M
- Serves 4 to 6
Preheat the oven to 450°F (230°C) and adjust the oven rack to the middle position.
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.
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.)
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.
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.
Cut the tenderloins crosswise into thin slices and arrange on a platter or plates. Spoon the sauce over the pork.
*Hot Smoked Paprika Substitution
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.
Recipe Testers' Reviews
It's been a long since I served a dinner that everyone loved. Like no one talked because they were too busy eating. Adults and kids liked it and I got the whole thing on the table in less than 45 minutes, making it an ideal weeknight dinner – especially since it’s made in a single pan. The paprika rub adds plenty of flavor but it’s not crazy strong and the resulting pan sauce is delicious.
My grocery store doesn’t carry sherry vinegar, so I subbed red wine vinegar in a pinch and it was fine.
We served the pork with garlicky smashed roasted potatoes to sop up all that ridiculous sauce. Delicious. Next time, I’ll try the rub with chicken.
I LOVED this. A little spicy, kinda smoky, and oh-so-earthy and rich. The paprika rub delivered on so many levels, and that rich spiced butter sauce took it over the top. This will be my new go-to pork tenderloin recipe.