Smoked Paprika Pork Tenderloin Roast
Smoked Paprika Pork Tenderloin Roast
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin trimmed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional, for a kick
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Instructions
- 1
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat from the tenderloin.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well.
⏱️ 2 min
- 3
Rub the pork tenderloin all over with the olive oil, then generously coat it with the spice mixture, pressing gently to ensure it adheres.
⏱️ 3 min
- 4
Heat an oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the pork tenderloin for 2-3 minutes per side, until a golden-brown crust forms all around.
⏱️ 10 min
- 5
Reduce heat to medium. Add the butter, rosemary sprigs, and thyme sprigs to the skillet. Once the butter is melted, baste the pork tenderloin with the herb butter for about 1 minute.
⏱️ 2 min
- 6
Transfer the skillet to the preheated oven. Roast for 12-18 minutes, or until the internal temperature of the pork reaches 140-145°F when measured with a meat thermometer at the thickest part.
⏱️ 18 min•🌡️ 400
- 7
Remove the skillet from the oven. Transfer the pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist roast.
⏱️ 10 min
- 8
Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Pork Tenderloin Roast
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin trimmed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, optional, for a kick
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Instructions
- 1
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat from the tenderloin.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well.
⏱️ 2 min - 3
Rub the pork tenderloin all over with the olive oil, then generously coat it with the spice mixture, pressing gently to ensure it adheres.
⏱️ 3 min - 4
Heat an oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the pork tenderloin for 2-3 minutes per side, until a golden-brown crust forms all around.
⏱️ 10 min - 5
Reduce heat to medium. Add the butter, rosemary sprigs, and thyme sprigs to the skillet. Once the butter is melted, baste the pork tenderloin with the herb butter for about 1 minute.
⏱️ 2 min - 6
Transfer the skillet to the preheated oven. Roast for 12-18 minutes, or until the internal temperature of the pork reaches 140-145°F when measured with a meat thermometer at the thickest part.
⏱️ 18 min•🌡️ 400 - 7
Remove the skillet from the oven. Transfer the pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist roast.
⏱️ 10 min - 8
Slice the pork tenderloin into 1/2-inch thick medallions and serve immediately.
⏱️ 2 min