Spanish Paprika Pork Tenderloin

Step 1

Set the oven to 400°F and wait until the indicator light signals it is fully preheated, about 10 minutes.

Step 2

Pat the pork tenderloin dry all over with paper towels, removing any surface moisture so it will brown properly.

Step 3

Pour the salt, pepper, and smoked paprika onto a small plate and mix them together with your fingers until uniform.

Step 4

Rub the salt-paprika mixture all over the pork tenderloin, pressing it gently into the meat on all sides until fully coated.

Step 5

Place a 12-inch cast iron or oven-safe skillet over medium-high heat and pour in 2 tablespoons of olive oil.

Step 6

When the oil shimmers and slides quickly when you tilt the pan, carefully lay the pork tenderloin in the center of the skillet.

Step 7

Let the tenderloin sit undisturbed for 3 minutes until the bottom surface turns deep golden brown, like toasted bread.

Step 8

Using tongs, roll the tenderloin a quarter turn and cook for another 2 minutes until that side is also golden brown.

Step 9

Repeat turning and searing until all four long sides are golden brown, about 8 minutes total.

Step 10

Transfer the skillet to the preheated 400°F oven and roast undisturbed until a meat thermometer inserted into the thickest part reads 145°F, about 12 to 15 minutes.

Step 11

Remove the skillet from the oven using oven mitts and set it on the stovetop, then transfer the tenderloin to a cutting board and tent loosely with foil.

Step 12

Let the meat rest undisturbed for 5 minutes so the juices redistribute inside the meat, keeping it moist and tender.

Step 13

Set the skillet with the pork drippings over medium heat and add the 4 minced garlic cloves, stirring constantly for 30 seconds until fragrant and light golden.

Step 14

Pour in 0.5 cup of sherry or white wine and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the skillet, stirring for 1 minute.

Step 15

Add the 1 cup roasted red peppers (with their oil), 0.5 cup chicken stock, the bay leaf, and 2 thyme sprigs to the skillet.

Step 16

Bring the sauce to a gentle simmer over medium heat, stirring once every 30 seconds, until it reduces and darkens slightly, about 5 minutes.

Step 17

Remove from heat, discard the bay leaf and thyme sprigs, then taste the sauce and add a pinch of salt and pepper if needed.

Step 18

Slice the rested pork tenderloin against the grain into 0.5-inch-thick slices, cutting perpendicular to the long lines of muscle fiber.

Step 19

Arrange the pork slices in the center of each plate, slightly overlapping, in a neat row.

Step 20

Spoon the warm paprika sauce and roasted red peppers around and over the pork slices, dividing the sauce evenly among plates.