Spanish Paprika Pork Tenderloin

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Remove the pork from the refrigerator and pat it completely dry with paper towels, pressing firmly on all sides, so the seasoning will stick.

Step 3

Mince the 4 garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Mix the paprika, minced garlic, salt, and black pepper together in a small bowl until combined.

Step 5

Rub the paprika-garlic mixture all over the pork tenderloin, using your fingers to press it into the meat on all sides.

Step 6

Place a 12-inch oven-safe skillet over medium-high heat and add the 2 tablespoons of olive oil.

Step 7

When the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, carefully place the pork in the skillet — it should sizzle loudly.

Step 8

Let the pork sear without moving it for 3 minutes until the bottom is golden brown the color of caramel.

Step 9

Using tongs, roll the pork 90 degrees to sear a new side, then sear for another 3 minutes without moving it.

Step 10

Repeat rolling and searing on the third and fourth sides, 3 minutes each, until all sides are golden brown — total searing time is about 12 minutes.

Step 11

Place the 3 herb sprigs and the lemon (cut in half) next to the pork in the skillet.

Step 12

Transfer the skillet to the oven and roast for 15 to 20 minutes until a meat thermometer inserted into the thickest part of the pork reads 145°F.

Step 13

Remove the skillet from the oven using oven mitts and let the pork rest in the skillet for 5 minutes before slicing so the juices stay inside.

Step 14

Slice the pork crosswise — from one end to the other — into 0.75-inch-thick slices, following the direction the meat runs.

Step 15

Arrange the slices on a serving plate and drizzle with the pan juices left in the skillet using a spoon.