Smoked Paprika Pork Tenderloin

Smoked paprika *** – Using ‘smoked paprika’ and not regular paprika is a must because of the added smokey flavor!

Garlic powder – Garlic powder pairs perfectly with the smokiness of the paprika.

Onion powder – A hint of onion powder on your pork adds great flavor.

Salt – Kosher salt, sea salt, or pink salt are all fine choices.

How to Make Smoked Paprika Rub

Just add the 4 rub ingredients to a small bowl, plastic container, or zipper storage bag and stir or shake.

Pro Tip: Combine in a jar and shake. I usually make a good amount at once (using 1/2 cup of the first three and 1/4 cup of salt) since we use this often but you can make as little as a few tablespoons. That is all you need for one recipe of the pork. (The mixture needs to be kept in an airtight container or bag for freshness)

***Note: You NEED smoked paprika. Regular paprika will not work. It is worth it. Amazon has it readily available and it has so much flavor.

This is the Best Pork Tenderloin Ever. And the simplest. All you need is a twin pack of pork tenderloins + my smoked paprika rub.

Pork tenderloins tend to come in a two-pack where I buy them. They are about 1 pound each and Costco sells them in a twin pack (so four pieces of meat). One pack is perfect for our family for dinner so I get two dinners for about $6 each. If we are having company I will cook both packs.

How to Cook Pork Tenderloin

Step One: Sear the paprika pork in a large oven-safe skillet. I sear the pork tenderloin on every surface possible. You want a nice deep brown crust the whole way around.

Step Two: Once you have seared the pork simply pop it into the oven and bake until you have your desired doneness.

Variations

Pan Sauce – If you’d like some gravy deglaze the pan with chicken broth and a little white wine. Let it come to simmer, season with salt and pepper, and then thicken with a pinch of xanthan gum. You can add fresh herbs like fresh parsley or rosemary if you have some. Sauteed onions or shallot are delicious as well.

Herbs – Thyme, rosemary, and sage are nice additions to the paprika pork rub.

Spices – Black pepper, hot paprika, and cumin are other good choices to add to the rub.

Common Questions

Can I use the pork tenderloin rub on other meat?

Of course! If you want to try this pork tenderloin rub on chicken put it on the meat side of bone in skin on chicken thighs and roast them. Season the skin side only with salt (the rub can burn when broiling chicken skin to get it crispy). I normally roast chicken at 400 until it is 160 degrees and then turn on the broiler for 2-3 minutes to make sure the skin is super crispy.

This paprika pork rub is also excellent on Keto Wings and pork chops as well! I’ve also used this on our pork steaks, too, and it was delicious.

What temp do I cook pork tenderloin to?

I cook my pork until it is 140-145 degrees and then let it rest to come up to 150 -155.

How do you cook a pork tenderloin without drying out?

The keep to keep most pork recipes from drying out is that you have to pay close attention to the cooking time and the internal temperature. A meat thermometer is the best way to ensure that you’re not overcooking the pork and you can then pull it off the heat right when you need to.

How long can you keep a tenderloin in the refrigerator?

As long as you’re storing pork correctly in an airtight container, it should stay fine in the fridge for 3-4 days. Just be sure to reheat it and get it back to the appropriate temperature the next time that you’re ready to enjoy it.

What foods pair well with pork?

Most foods pair really well with paprika pork! Cooked carrots, sauteed mushrooms, fresh cucumbers, and tomatoes – they’re all at the top of my list. If you have a side dish that you want to make, make it and add it as an option. It’s a great way to add more flavors to create a hearty and healthy meal.

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