Spanish Pork Tenderloin with Smoked Paprika 🇪🇸 | Easy One-Pan Spanish Dinner Recipe
Made with authentic La Vera smoked paprika, extra virgin olive oil, and a splash of lemon juice or sherry vinegar, this one-pan pork recipe is packed with classic Mediterranean flavors and ready in under an hour.
Equipment
- small bowl
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Large skillet or pan
Ingredients
- 500 g pork tenderloin solomillo in Spanish
- 1 tsp Spanish La Vera smoked paprika
- Extra Virgin Olive Oil
- Lemon Juice from 1 lemon or sherry vinegar
- Salt and pepper to taste
- Garnish and sides
- 1 Tbsp Blanched almonds toasted and lightly crushed.
- Pan-seared green peppers Green Italian peppers or Padron Peppers
Instructions
Step 1 – Marinate Pork
- Cut the pork tenderloin into 1-inch thick slices. Add to a small bowl.500 g pork tenderloin
- Combine all ingredients into the small bowl and mix well until the pork is evenly covered in the marinade.1 tsp Spanish La Vera smoked paprika, Extra Virgin Olive Oil, Lemon Juice from 1 lemon, Salt and pepper to taste
- Check flavoring and season to taste with salt and pepper.
- Cover bowl with kitchen wrap and refrigerate for at least 30 minutes
Step 2 – Pan-Fry Pork
- Add a splash of olive oil to a hot skillet on medium-high heat.
- Add each pork fillet and cook for around 5 minutes per side (around 10-12 minutes in total for medium-rare).
- Set cooked pork aside to rest for 2-3 minutes (move onto step 3).
- Drain off any cooking juices for use later.
Step 3 - Pan-Fry the Green Peppers
- While the skillet is still hot, add the halved green peppers and cook for around 2-3 minutes per side. Use a heavy iron plate to apply grill marks for extra presentation points!
Step 4 - Serve
- Serve the cooked pork beside the green peppers and drizzle the pork with any leftover cooking juices.Pan-seared green peppers, 1 Tbsp Blanched almonds
- Roughly chop a few toasted almonds and sprinkle over the pork.Garnish and sides
- Serve immediately while hot.
Notes
Serving Suggestions:
- Patatas Bravas: Crispy potatoes with smoky paprika sauce and garlicky aioli. A Spanish classic that echoes the paprika in your pork.
- Patatas Panaderas: Oven-Roasted Spanish Potatoes)
- Ensalada Verde: A light green salad with bitter leaves, orange slices, and a sherry vinegar dressing - adds freshness and acidity to cut through the richness.