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
  • 25 M
  • 50 M
  • Serves 4 to 6
4.8/5 - 4 reviews
Print RecipeBuy the Milk Street Tuesday Nights cookbook

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  • 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 salted butter (3 oz), chilled and cut into 10 pieces
  • 2 tablespoons chopped fresh flat-leaf parsley


  • 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.

*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.

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