Pan-Seared Pork Tenderloin with Garlic and Smoked Paprika

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork tenderloin medallions pan-seared with garlic and a smoky paprika rub, finished with a pan sauce made from deglazed white wine and fresh herbs. This Spanish recipe, ready in about 25 minutes, pairs smoked paprika, garlic cloves, minced, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin sliced into 1-inch medallions and season both sides with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add the pork medallions to the skillet and cook for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 145°F.
  4. Step 4: Remove pork and set aside on a plate. Pour 1/3 cup dry white wine into the skillet to deglaze, scraping up browned bits with a wooden spoon.
  5. Step 5: Add 1 tbsp fresh thyme leaves to the wine and simmer for 2 minutes until slightly reduced.
  6. Step 6: Return pork medallions to the skillet and spoon sauce over them. Serve immediately.

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