Paprika-Rubbed Pork Tenderloin | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Paprika gives these pan-roasted pork tenderloins smoke, spice and color. They're seared on the stovetop then finished in the oven in an oven-safe skillet.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 1 tablespoon sweet paprika
- 2 teaspoons hot smoked paprika
- 2 teaspoons fresh thyme, minced
- Kosher salt and ground black pepper
- 2 1-pound pork tenderloins, trimmed of silver skin and halved crosswise
- 2 tablespoons grapeseed or other neutral oil
- 6 medium garlic cloves, sliced
- 2 teaspoons honey
- ¾ cup low-sodium chicken broth
- 2 tablespoons sherry vinegar
- 6 tablespoons (¾ stick) salted butter, chilled and cut into 10 pieces
- 2 tablespoons chopped fresh flat-leaf parsley
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