Smoked paprika pork tenderloin
Smoked paprika pork tenderloin
Ingredients
For the Pork
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 2 tablespoons olive oil
For the Dry Rub
- 1 1/2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon light brown sugar, packed
- 1/4 teaspoon cayenne pepper, optional
Instructions
- 1
Preheat your oven to 400°F. In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, light brown sugar, and cayenne pepper (if using). Stir until well mixed to create your dry rub.
⏱️ 5 min•🌡️ 400°F - 2
Pat the pork tenderloin completely dry with paper towels. This helps create a nice crust. Drizzle the olive oil over the tenderloin and rub it evenly over the entire surface.
⏱️ 2 min - 3
Generously sprinkle the prepared dry rub all over the pork tenderloin, pressing it gently to ensure it adheres well to the meat. Make sure all sides are coated.
⏱️ 3 min - 4
Heat a large oven-safe skillet (cast iron works best) over medium-high heat until hot, about 2-3 minutes. Carefully place the seasoned pork tenderloin in the hot skillet. Sear for 2-3 minutes per side, turning with tongs, until a golden-brown crust forms on all sides. This usually takes about 8-12 minutes total.
⏱️ 10 min - 5
Once seared, transfer the skillet directly to the preheated oven. Roast for 12-15 minutes, or until the internal temperature of the pork tenderloin reaches 145°F when measured with a meat thermometer inserted into the thickest part.
⏱️ 15 min•🌡️ 400°F - 6
Remove the skillet from the oven. Transfer the pork tenderloin to a cutting board and loosely tent it with aluminum foil. Let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min - 7
Slice the rested pork tenderloin into 1/2-inch thick medallions. Serve immediately and enjoy your flavorful smoked paprika pork tenderloin.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked paprika pork tenderloin
Ingredients
For the Pork
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 2 tablespoons olive oil
For the Dry Rub
- 1 1/2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon light brown sugar, packed
- 1/4 teaspoon cayenne pepper, optional
Instructions
- 1
Preheat your oven to 400°F. In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, light brown sugar, and cayenne pepper (if using). Stir until well mixed to create your dry rub.
⏱️ 5 min•🌡️ 400°F - 2
Pat the pork tenderloin completely dry with paper towels. This helps create a nice crust. Drizzle the olive oil over the tenderloin and rub it evenly over the entire surface.
⏱️ 2 min - 3
Generously sprinkle the prepared dry rub all over the pork tenderloin, pressing it gently to ensure it adheres well to the meat. Make sure all sides are coated.
⏱️ 3 min - 4
Heat a large oven-safe skillet (cast iron works best) over medium-high heat until hot, about 2-3 minutes. Carefully place the seasoned pork tenderloin in the hot skillet. Sear for 2-3 minutes per side, turning with tongs, until a golden-brown crust forms on all sides. This usually takes about 8-12 minutes total.
⏱️ 10 min - 5
Once seared, transfer the skillet directly to the preheated oven. Roast for 12-15 minutes, or until the internal temperature of the pork tenderloin reaches 145°F when measured with a meat thermometer inserted into the thickest part.
⏱️ 15 min•🌡️ 400°F - 6
Remove the skillet from the oven. Transfer the pork tenderloin to a cutting board and loosely tent it with aluminum foil. Let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min - 7
Slice the rested pork tenderloin into 1/2-inch thick medallions. Serve immediately and enjoy your flavorful smoked paprika pork tenderloin.
⏱️ 2 min