Seared Pork Tenderloin with Smoked Paprika and Oregano With SIDE, GF

Seared Pork Tenderloin with Smoked Paprika and Oregano With SIDE, GF

$14.95

In the Extremadura region of Spain that is home to pimentón de la vera, or Spanish smoked paprika, we were taught that exposure to high heat blunts the spice’s unique earthiness, smokiness and notes of fruit and tobacco. This recipe illustrates how to best preserve pimentón’s unique flavors when searing is involved: the paprika is mixed with olive oil and then brushed onto butterflied and pounded pork tenderloin only after the meat has been browned in a hot skillet.

olive oil
smoked paprika
oregano
white sugar
pork tenderloins
Kosher salt
oregano

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  • Description

    In the Extremadura region of Spain that is home to pimentón de la vera, or Spanish smoked paprika, we were taught that exposure to high heat blunts the spice’s unique earthiness, smokiness and notes of fruit and tobacco. This recipe illustrates how to best preserve pimentón’s unique flavors when searing is involved: the paprika is mixed with olive oil and then brushed onto butterflied and pounded pork tenderloin only after the meat has been browned in a hot skillet.

    olive oil
    smoked paprika
    oregano
    white sugar
    pork tenderloins
    Kosher salt
    oregano

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