The inspiration for this Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. This version from Milk Street uses pork tenderloins that get a stovetop sear and finish in the oven on a bed of lightly sautéed onion and Granny Smith apple. The onion-apple mixture softens to a jammy relish-like accompaniment that is accented with smoked paprika and dry sherry. It’s a rich, woodsy complement to slices of the mild, meaty tenderloin.
We cooked only one tenderloin for the two of us which provided three servings of meat. The amount of ingredients for the sauce was kept the same because we prefer things saucy. Our accompaniments were roasted butternut squash cubes and a simple side salad. The flavors of the meal were outstanding!
Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika
- 2 tsp. smoked paprika, divided
- Kosher salt and ground black pepper
- 2 1¼-lb. pork tenderloins, trimmed of silver skin and halved crosswise
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. salted butter, divided
- 1 medium yellow onion, halved and thinly sliced
- 1 Granny Smith apple, peeled, halved, cored and cut into ½-inch-thick wedges
- 5 sprigs thyme
- ½ cup dry sherry
- ¼ cup low-sodium chicken broth
- 1 Tbsp. finely chopped fresh chives
- Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix together 1 teaspoon of paprika and 1½ teaspoons salt. Rub the mixture onto all sides of the pork.
- In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Place the pork in the skillet. Cook, turning occasionally, until lightly browned on all sides, about 4 minutes total. Transfer to a large plate.
- Add 1 tablespoon of butter, the onion and apple to the skillet. Cook over medium-high, stirring occasionally, until softened and golden brown, about 8 minutes. Distribute the mixture in an even layer, then scatter on the thyme. Place the pork on top, add any accumulated juices and transfer to the oven. Roast until the center of the thickest piece of tenderloin reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.
- Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the pork to a cutting board and tent with foil. Add the sherry, broth and the remaining 1 teaspoon paprika to the pan, then cook over medium-high, stirring occasionally, until the liquid is slightly reduced and thickened, about 4 minutes.
- Remove the pan from the heat, then remove and discard the thyme. Add the remaining 1 tablespoon butter and stir until melted. Taste and season with salt and pepper. Using a slotted spoon, transfer the onion-apple mixture to a serving platter, leaving the liquid in the pan. Thinly slice the pork and arrange over the onion-apple mixture. Drizzle the pan liquid over the meat and sprinkle with the chives.
5 thoughts on “Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika”
Admit to being bleary eyed this morning but is the fennel in the photo an ingredient in this recipe?
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Eagle-eyed! No, I was working on 2 recipes at a time and mistakenly put the fennel in the wrong “group shot”, mea culpa
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I don’t eat pork. Would this recipe work with a turkey breast? Or with chicken?
We have not done it with chicken or turkey, but I imagine you could use boneless, skinless chicken thighs or breast, or a boneless turkey tenderloin.