Juicy Paprika-Rubbed Pork Tenderloin with Garlic Butter Sauce

I used to avoid cooking pork at home. For years, I held onto the mistaken belief that pork had to be cooked until it was gray and tough “just to be safe,” resulting in many dry, disappointing dinners. Then, I discovered the magic of a good sear-and-roast technique. This Paprika-Rubbed Pork Tenderloin recipe completely changed my perspective on weeknight dinners.

It is not just about the meat; it is about the sauce. By combining sweet and hot smoked paprika, you create a crust that is smoky and aromatic, while the honey-garlic pan sauce adds a velvety, savory finish that feels restaurant-quality. This dish is fast enough for a Tuesday night but elegant enough for a dinner party. If you are looking for a paprika-rubbed pork tenderloin that is succulent, flavorful, and foolproof, you have come to the right place. Let’s banish dry pork from our kitchens forever!

Ingredients

The secret to this recipe lies in the quality of the spices and the richness of the finishing sauce. Here is what you need to get started:

this now & bake later ❤️

Timing

This recipe moves quickly, so it is best to have your ingredients prepped (mise en place) before you turn on the stove.

• Prep Time: 20 minutes (includes 15 minutes resting time)
• Cook Time: 20 minutes
• Resting Time: 10 minutes (post-cooking)
• Total Time: Approx. 50 minutes (Perfect for a relaxed weeknight meal)

Step-by-Step Instructions

Step 1: Season and Rest the Meat

Preheat your oven to 450°F with a rack in the middle position. High heat is crucial for a good roast. In a large bowl, mix together the 1 tablespoon of sweet paprika, 2 teaspoons of hot smoked paprika, minced thyme, and 2 teaspoons of salt.

• Action: Add the halved pork tenderloins to the bowl. Use your hands to turn and massage the spice rub thoroughly into the meat, ensuring every nook and cranny is coated.
• Tip: Let the pork stand at room temperature for 15 minutes. This acts as a quick dry brine, drawing flavor into the meat and allowing the protein to warm up for more even cooking.

Step 2: Sear and Roast

Heat the 2 tablespoons of oil in an oven-safe 12-inch skillet (cast iron is excellent here) over medium-high heat. Wait until the oil is shimmering but not smoking.

• Action: Add the pork to the pan. Cook, turning occasionally with tongs, until the outside is browned on all sides. This should take about 4 minutes. The paprika sugar will caramelize, creating a beautiful dark crust.
• Roast: Transfer the entire skillet directly into the hot oven. Roast until the center of the thickest piece registers 140°F on an instant-read thermometer. This usually takes 9 to 12 minutes.
• Note: Pulling it at 140°F is safe because the temperature will rise to the recommended 145°F during the resting phase.

Step 3: Rest Meat and Start Sauce

Using a heavy oven mitt (don’t forget the handle is hot!), transfer the skillet to the stovetop. Move the pork to a large plate or cutting board to rest for 10 minutes.

• Make the Base: While the meat rests, place the skillet back over medium-high heat. Add the sliced garlic and cook, stirring constantly, until toasted and fragrant—about 1 minute.
• Deglaze: Add the 2 teaspoons of honey and stir until it darkens slightly (30 seconds). Pour in the ¾ cup chicken broth. Simmer this mixture, scraping up any browned bits (fond) from the bottom of the pan, until it reduces and thickens slightly, about 2 minutes.

Step 4: Emulsify and Serve

Add the 2 tablespoons of sherry vinegar to the pan and simmer for another 30 seconds. Now for the glossy finish: reduce heat to low.

• Action: Add the chilled butter one piece at a time. Swirl the pan constantly or whisk gently as the butter melts. This technique, called monter au beurre, creates a thick, creamy emulsion rather than a greasy separation.
• Finish: Remove from heat and stir in the fresh parsley. Taste the sauce—add salt and pepper if needed.
• Serve: Cut the rested tenderloins crosswise into medallions. Arrange them on a platter and spoon that luscious garlic-butter sauce generously over the pork.

Nutritional Information

This dish is high in protein and rich in flavor. Here is an estimated breakdown per serving (serves 4-6):

• Calories: ~380 kcal
• Protein: 34 g
• Fat: 25 g (Saturated: 10 g)
• Carbohydrates: 6 g
• Sugar: 4 g
• Sodium: 450 mg

Note: Pork tenderloin is an exceptionally lean cut of meat, comparable to skinless chicken breast. The majority of the fat in this recipe comes from the butter sauce.

Healthier Alternatives

If you are watching your intake or have dietary restrictions, here are a few ways to modify this paprika-rubbed pork tenderloin:

• Dairy-Free: Swap the butter for a high-quality plant-based butter alternative, or simply finish the sauce with a drizzle of extra virgin olive oil for a lighter, Mediterranean vibe.
• Low Sodium: Use unsalted butter and homemade bone broth to control the salt levels. You can increase the thyme and garlic to compensate for flavor.
• Keto/Low Carb: This recipe is naturally low-carb, but you can omit the honey or swap it for a drop of liquid stevia or monk fruit sweetener to reduce the sugar content further.
• Cut the Fat: Use half the amount of butter. The sauce will be less creamy but still flavorful.

Serving Suggestions

This dish pairs beautifully with sides that can soak up the incredible sauce.

• Classic Comfort: Serve over a bed of creamy mashed potatoes or polenta. The garlic butter sauce acts as a rich gravy.
• Green & Fresh: Roasted green beans, asparagus, or a crisp arugula salad with lemon vinaigrette helps cut through the richness of the pork.
• Wine Pairing: A medium-bodied red wine like a Pinot Noir or a Spanish Tempranillo complements the smoky paprika perfectly without overpowering the lean meat.

Common Mistakes to Avoid

To ensure your pork is tender and your sauce is perfect, avoid these pitfalls:

• Overcooking the Pork: This is the #1 mistake. Pork tenderloin is lean; if you cook it beyond 145°F, it will be dry. Solution: Trust your meat thermometer and pull it at 140°F.
• Burning the Garlic: Sliced garlic burns fast in a hot skillet. Solution: Have your broth and honey ready to go so you can deglaze the pan immediately once the garlic is fragrant.
• Breaking the Sauce: If you add the butter to a boiling sauce, it will separate into oil and milk solids. Solution: Turn the heat down or off and swirl the cold butter in slowly.
• Skipping the Silver Skin: The silver skin is a tough connective tissue that doesn’t break down. Solution: Use a sharp knife to slide under and remove this white, silvery membrane before seasoning.

Storing Tips

This recipe makes for excellent leftovers, perfect for sandwiches or salads.

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep the sauce separate if possible, or store the meat in the sauce to keep it moist.
• Freeze: You can freeze the cooked pork for up to 2 months, but the butter sauce may separate upon thawing. It is best to freeze the meat and make a fresh sauce later.
• Reheat: Do not microwave on high. This will toughen the lean meat. Instead, slice the pork and warm it gently in a skillet over low heat with a splash of broth or water until just heated through.

Conclusion

This Paprika-Rubbed Pork Tenderloin is a testament to how simple ingredients—garlic, butter, and spices—can transform a humble cut of meat into a masterpiece. The contrast between the smoky, seared crust and the tender, pink center is delightful, and that sauce… well, you might just want to drink it!

We hope you enjoy making and savoring this dish as much as we do. Try it out and let us know in the comments how it turned out for you! Did you stick to the recipe or add your own twist? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. What is the difference between pork loin and pork tenderloin?

Great question! They are not interchangeable. Pork tenderloin is long, thin, and very tender (like a filet mignon). Pork loin is a large, wide roast that requires longer cooking times. This recipe is specifically designed for the smaller tenderloin; using a loin would result in undercooked meat given the timing.

Q2. I don’t have sherry vinegar. What can I use?

No problem. Apple cider vinegar is the best substitute as it has a fruity mildness. You could also use red wine vinegar or even a splash of dry white wine (add the wine before the broth to cook off the alcohol).

Q3. Is the “hot smoked paprika” very spicy?

It has a definite kick, but it’s not overwhelming like cayenne pepper. If you are sensitive to spice or cooking for young kids, you can reduce the amount to 1 teaspoon or mix it 50/50 with more sweet paprika. The smokiness is the most important flavor element here.

Q4. Can I use dried herbs instead of fresh?

Yes. Generally, dried herbs are more potent than fresh. Use 1 teaspoon of dried thyme and 2 teaspoons of dried parsley if fresh isn’t available. Add the dried parsley into the sauce earlier (with the broth) so it has time to rehydrate.

Juicy Paprika-Rubbed Pork Tenderloin with Garlic Butter Sauce

Evelyn Marcella Rivera

This paprika-rubbed pork tenderloin gets a hard sear, a quick roast, and a silky garlic–honey–sherry pan sauce mounted with butter. Smoky, succulent, and weeknight-fast—no more dry pork ever again.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 380 kcal

Equipment

• 12-inch oven-safe skillet (cast iron preferred)
• Instant-read thermometer
• Tongs
• Baking sheet with rack (for resting)

Ingredients

  

Pork & Spice Rub

• 1 Tbsp sweet paprika
• 2 tsp hot smoked paprika
• 2 tsp fresh thyme, minced or 1 tsp dried
• 2 tsp kosher salt plus more to taste
• freshly ground black pepper to taste
• 2 pork tenderloins (1 lb / 450 g each), trimmed and halved crosswise about 2 lb total
• 2 Tbsp neutral oil grapeseed, canola, or avocado

Garlic-Butter Pan Sauce

• 6 cloves garlic, thinly sliced
• 2 tsp honey
• 3/4 cup low-sodium chicken broth
• 2 Tbsp sherry vinegar or apple cider vinegar
• 6 Tbsp salted butter, chilled and cubed about 3/4 stick
• 2 Tbsp flat-leaf parsley, chopped plus more to garnish

Instructions

 

• Heat oven to 450°F (232°C). In a bowl, mix sweet paprika, hot smoked paprika, thyme, and 2 tsp kosher salt. Pat pork dry, then massage spice mix all over. Let stand 15 minutes (quick dry brine).
• Sear the pork. Heat oil in a 12-inch oven-safe skillet over medium-high until shimmering. Sear pork on all sides until browned, about 4 minutes total.
• Roast. Transfer skillet to oven and roast until the thickest piece registers 140°F (60°C), about 9–12 minutes. Move pork to a board and rest 10 minutes; carryover will reach 145°F.
• Start the sauce. Return skillet to medium-high. Add sliced garlic; cook, stirring, 30–60 seconds until fragrant. Stir in honey to lightly caramelize, 30 seconds.
• Deglaze & reduce. Add broth; scrape up browned bits and simmer 2 minutes to reduce slightly. Add sherry vinegar; simmer 30 seconds.
• Mount with butter. Reduce heat to low. Whisk in cold butter, a few cubes at a time, until glossy and slightly thickened. Off heat, stir in parsley; season to taste.
• Slice & serve. Cut pork into medallions and spoon sauce over. Garnish with extra parsley and flaky salt if desired.

Notes

Pulling pork at 140°F ensures juicy meat after carryover cooking. If using dried thyme, use 1 tsp. For a spicier rub, add 1/4 tsp cayenne. Sauce too sharp? Whisk in another tablespoon of butter or a splash of cream.

Keyword cast iron skillet, garlic butter sauce, paprika pork tenderloin, sear and roast pork, Weeknight Dinner