Paprika Pork Tenderloin & Shallot Sauce
Servings: 6
Per Serving: (4 Slices)
Calories: 224
Protein: 32g - Carbohydrates: 5g - Fat: 8g
Fiber: 1g - Sugar: 3g - Sodium: 281mg
Ingredients:
For the Tenderloin:
1tbsp Sweet Paprika
2tsp Smoked Paprika
1tsp Garlic Powder
1tsp Onion Powder
1tsp Dried Thyme
1tsp Kosher Salt
1/2tsp Ground Black Pepper
2tbsp Avocado Oil (or Extra Virgin Olive-Oil)
2x 1lb Pork Tenderloins
For the Sauce:
1 small Shallot (Finely Diced)
1/2 Cup Low Sodium Chicken Broth
2tsp Honey
1tbsp Butter (optional)
1tsp Chopped Thyme
Pinch of Salt & Pepper
Instructions:
Preparation: Preheat the oven to 365°F.
Season the Pork: In a bowl, mix together the sweet paprika, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Sprinkle this spice blend evenly over the tenderloins, rubbing it in for a thorough coat.
Sear the Pork: In an oven-safe skillet, heat the oil over medium-high heat. Place the pork in the skillet, searing and turning it occasionally to ensure all sides are browned (about 4 minutes in total).
Oven Roast: Transfer the skillet with the pork to the preheated oven. Roast for 15-20 minutes or until the internal temperature of the pork reaches 140°F.
Resting Time: Remove the skillet from the oven, and place the pork on a plate. Cover it with foil and let it rest for 10 minutes.
Prepare the Sauce: With the same skillet on medium heat, add the diced shallot. Sauté until it softens. Pour in the chicken broth to deglaze the skillet, allowing it to simmer for 2 minutes. Stir in the honey and optional butter until well combined. Take the skillet off the heat and stir in the fresh thyme. Season with a pinch of salt and pepper, adjusting to taste.
Serve: Slice the rested tenderloin into 1/2-inch thick pieces. Arrange them on a plate and drizzle with the prepared sauce.
Coach’s Notes:
Reheating: To warm up leftover slices, place them in a skillet on medium heat. Cover and flip after a minute. Alternatively, microwave slices for 1-2 minutes.
Perfect Pork: Pork tenderloin is a lean cut, which means overcooking can render it dry. Remember, it continues cooking even when removed from the heat, so ensure you give it adequate resting time for juiciness.
Enhancing the Sauce: For an added depth of flavor in the sauce, consider using white wine or apple cider instead of chicken broth. The acidity will complement the pork and add a rich note to the dish.
Recipe Credit: Healthy Meal Prep by Lisa Bryan
