Prepare to embark on a culinary journey that will transform your dinner from ordinary to extraordinary! This Creamy Paprika Pork Tenderloin is not just a meal; it's a flavor explosion that will have your family and guests begging for seconds. With its golden-seared exterior, perfectly tender meat, and a luxuriously rich paprika cream sauce, this recipe promises to be the star of your dining table. Whether you're a seasoned home chef or a cooking novice, this dish is guaranteed to impress and satisfy even the most discerning palates.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: European
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons paprika
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season the tenderloin generously with salt, pepper, and 1 tablespoon of paprika, ensuring even coverage on all sides.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until it shimmers and is nearly smoking.
- Carefully place the seasoned pork tenderloin in the hot skillet and sear for 2-3 minutes on each side, creating a golden-brown crust that locks in the meat's juices.
- Reduce heat to medium-low and continue cooking the tenderloin, turning occasionally, until the internal temperature reaches 145°F (63°C), approximately 10-12 minutes.
- Remove the pork from the skillet and let it rest on a cutting board, tented with aluminum foil, for 5-7 minutes to allow juices to redistribute.
- In the same skillet, add heavy cream and remaining paprika, stirring to incorporate any browned bits from the meat, creating a rich, creamy sauce.
- Simmer the cream sauce for 2-3 minutes until it slightly thickens, stirring constantly.
- Slice the rested pork tenderloin into medallions and arrange on a serving platter.
- Pour the warm paprika cream sauce over the sliced pork and serve immediately, garnishing with additional paprika if desired.
Tips
- Temperature Matters: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking. This ensures even cooking and prevents the meat from becoming tough.
- Dry for the Perfect Sear: Pat the meat completely dry with paper towels. Moisture is the enemy of a beautiful golden-brown crust, so remove as much surface moisture as possible.
- Use a Meat Thermometer: For perfectly cooked pork, invest in a meat thermometer. The ideal internal temperature is 145°F (63°C), which ensures juicy, safe-to-eat meat.
- Don't Overcrowd the Pan: When searing, make sure the skillet isn't overcrowded. This allows the meat to brown properly and develop a delicious crust.
- Resting is Crucial: Always let the meat rest after cooking. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Sauce Technique: When making the cream sauce, use the same skillet you cooked the pork in to capture all those delicious browned bits for maximum flavor.
- Paprika Pro Tip: Use high-quality, fresh paprika for the most vibrant flavor. Both sweet and smoked paprika can work wonderfully in this recipe.
Nutrition Facts
Calories: 362kcal
Carbohydrates: 4g
Protein: 24g
Fat: 30g
Saturated Fat: 16g
Cholesterol: 107mg
