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.

White plate of sliced pork tenderloin with paprika drizzled with a garlic butter sauce

Ever feel a little disenchanted with pork tenderloin? Like no matter what you do, it always seems a little too dry and a lot too bland? This keeper of an approach is coated in paprika, seared in a pan, and roasted in the oven just until it’s perfectly cooked and then finished with an easy pan sauce, resulting in a tenderloin that’s tender, surprisingly flavorful, and eminently doable on a weeknight. Not too spicy for the kids. But with enough oomph for the adults. Did we mention there’s just one pan to clean?–Angie Zoobkoff

Roast Pork Tenderloin with Paprika

  • Quick Glance
  • (7)
  • 25 M
  • 50 M
  • Serves 4 to 6
4.9/5 - 7 reviews
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Ingredients


Directions

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.

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    *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.

    HUNGRY FOR MORE?

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    Comments

    1. This is an absolutely delicious and easy recipe if you like tender, juicy pork with a little kick. I didn’t have hot smoked paprika so I used the recommended smoked paprika and added the suggested scant 1/4 tsp chili powder. I also didn’t have the Sherry vinegar–so I substituted 1 tablespoon Red Wine Vinegar and 1 tablespoon Apple Cider Vinegar. My tenderloin was two pounds. The meat was tender and moist (we like it pink) and the sauce superb and abundant.

      I served fingerling potatoes and drizzled the sauce over them. An incredibly delicious meal. Definitely 5 stars.

      1. The One, that’s terrific to hear! Thrilled to hear that this is a keeper for you and David. And nice work on the substitutions. So often they make very little discernible difference…although sometimes you happen upon something that works even better than the original!

    2. This was utterly fantastic! It took no time to make, it was slightly spicy, smoky and delicious. It reminds me of some Portuguese dishes that I’ve had. Superb.

    3. This recipe was a perfect weeknight dish. The pork was super tender and moist and the sauce was smokey and buttery. I didn’t have sherry vinegar so I substituted red wine vinegar. I also didn’t have hot paprika so I used cayenne pepper mixed with sweet paprika and smoked paprika. I might increase the cayenne pepper a bit in the future. Next time I will be a little more careful since my pan was a little hot at the beginning of my browning process. I was worried the tenderloin got too brown but it ended up just fine. We had no leftovers so I can’t comment on the next day. I agree with other comments and would switch to unsalted butter but otherwise this recipe is a keeper!

      1. Love this! Thanks so much, Katrina. Usually any recipe that has no leftovers is a keeper recipe, yes?! We SO appreciate you taking the time to let us know and look forward to hearing which recipe on the site you try next!

    4. This turned out to be very scrumptious! We served it with sautéed brussels sprouts with pork sausage and pickled red onions. The tenderloin was moist and the mix of paprikas just hit the right note. It was neither too spicy nor too sweet. Have added this recipe to our collection of “best of”-recipes.

      A plate with sliced roast pork tenderloin with paprika, potatoes, and Brussels sprouts

      1. Love everything about this, Peter, including the selection of sides and that photo! We SO appreciate you taking the time to respond. Many kind thanks! Looking forward to hearing which recipe on the site you try next…!

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