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
Print RecipeBuy the Milk Street Tuesday Nights cookbook

Want it? Click it.



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.

Print RecipeBuy the Milk Street Tuesday Nights cookbook

Want it? Click it.

    *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.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Delicious. Fantastic weeknight meal. Any leftover sauce can be served with some skillet shrimp. Planning to use leftover pork with some slaw on slider buns for lunch tomorrow. Perfect spice rub and sauce.

    2. Despite two substitutions due to pantry stock—-blueberry honey and rice wine vinegar—the pork loin with paprika turned out amazing. I served it with a roasted cabbage and tomato casserole. Your recipes are becoming my go-tos for Saturday night dinner. Thanks, Mary

      1. Mary, your kind note made our day, our week, our month! So lovely to hear that you find this recipe—-and, actually, all our recipes—-to be so reliable. We test everything in our home kitchens before sharing them on the site, and nearly half the recipes we try don’t make it to the site because they’re simply not sufficiently spectacular. So rest assured that your Saturday night dinners are in safe hands. We so appreciate you taking the time to write us. Happy cooking and looking forward to hearing which recipes on the site you try next…

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish