The Only Pork Tenderloin Recipe You Need

Trim the pork tenderloin to remove silver skin and leave a little fat.

Prepare a spice blend using hot smoked paprika, sweet paprika, fresh thyme, salt, and pepper.

Rub the spice blend all over the pork tenderloin.

Heat ample oil in a skillet over high heat.

Sear the pork tenderloin for 2-4 minutes per side until golden brown and crusty.

Transfer the seared pork to a 450°F oven until it reaches an internal temperature of 140°F, which will take about 9-12 minutes.

Remove the pork from the oven and let it rest until it reaches a final temperature of 145°F.

In the same skillet, make a pan sauce starting with the fond (brown bits) left in the pan.

Add minced garlic to the pan and heat until aromatic.

Add a sweetener to the pan and allow for caramelization.

Pour in broth or water to deglaze the pan and reduce the liquid until it thickens.

Add cherry vinegar for acidity and cook off the raw vinegar taste.

Incorporate butter into the sauce one piece at a time, stirring to emulsify.

If the emulsion breaks, add a little water to help recreate it.

Chop parsley and add it to the pan sauce.

Slice the pork tenderloin thinly and plate it up.

Equipment Needed

Spice Level:

Dietary