Paprika-Rubbed Pork Tenderloin

• servings: 6 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 tablespoon sweet paprika

2 teaspoons hot smoked paprika

2 teaspoons fresh thyme, minced

Kosher salt and ground black pepper

2 1-pound pork tenderloins, trimmed of silver skin and halved crosswise

2 tablespoons grapeseed or other neutral oil

6 medium garlic cloves, sliced

2 teaspoons honey

3/4 cup low-sodium chicken broth

2 tablespoons sherry vinegar

6 tablespoons (¾ stick) salted butter, chilled and cut into 10 pieces

2 tablespoons chopped fresh flat-leaf parsley

Directions

Heat the oven to 450°F with a rack in the middle position. In a large bowl, mix together both paprikas, the thyme and 2 teaspoons salt. Add the pork to the bowl, turn to coat and massage it into the meat. Let stand at room temperature for 15 minutes.

In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, occasionally turning with tongs, until browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 140°F, 9 to 12 minutes.

Using an oven mitt, transfer the skillet from the oven to the stovetop. Transfer the pork to a large plate and let rest 10 minutes. Meanwhile, add the garlic to the skillet and cook over medium-high, stirring constantly, until toasted and fragrant, about 1 minute. Add the honey and stir until it slightly darkens in color, about 30 seconds. Pour in the broth and simmer until reduced and thickened slightly, about 2 minutes.

Add the vinegar and simmer for 30 seconds. Add the butter 1 piece at a time, swirling the pan to emulsify the sauce before adding more butter. Remove from the heat and stir in the parsley. Taste and season with salt and pepper. Cut the tenderloins crosswise into thin slices and arrange on a platter. Spoon the sauce over the pork.