Easy Paprika Pork with Variations
Transform your weeknight dinners with this flavorful and fuss-free Easy Paprika Pork recipe, a versatile dish that’s ready in just 30 minutes! Succulent pork tenderloin medallions are coated in a smoky, savory spice rub featuring smoked paprika, garlic, and onion powder, then seared to golden perfection. Finished in a rich and creamy (optional!) pan sauce made from chicken broth and a touch of heavy cream, this dish is as comforting as it is quick. Customize it to suit your palate—opt for a spicy twist with cayenne pepper or a smoky-sweet touch with honey and sweet paprika. Garnished with fresh parsley and perfect alongside rice, mashed potatoes, or roasted vegetables, this recipe is a delicious crowd-pleaser with endless possibilities.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup chicken broth
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim any excess fat from the pork tenderloin and cut it into 1-inch thick medallions.
In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture evenly over all sides of the pork medallions.
Heat the olive oil in a large skillet over medium-high heat.
Add the pork medallions to the skillet and sear for 2-3 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Once all the pork medallions are seared, remove them from the skillet and set them aside.
Reduce the heat to medium, and carefully pour in the chicken broth, scraping the bottom of the skillet to deglaze and lift any browned bits.
If using, stir in the heavy cream and simmer the sauce for 2-3 minutes until slightly thickened.
Return the seared pork medallions to the skillet, spooning the sauce over the top. Cover and cook for an additional 5-7 minutes until the pork reaches an internal temperature of 145°F (63°C).
Remove from heat and let the pork rest for 3 minutes before serving.
Garnish with optional fresh parsley, and serve with rice, mashed potatoes, or roasted vegetables.
Variations: For a spicy kick, add 1/4 teaspoon of cayenne pepper to the spice rub. For a smoky-sweet flavor, substitute regular paprika with sweet paprika and add a teaspoon of honey to the sauce.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2389 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
