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Milk Street's Chris Kimball shares a fast, easy and delicious pork tenderloin recipe flavored with smoked paprika and oregano from his latest cookbook Tuesday Nights Mediterranean.  

"In the Extremadura region of Spain that is home to pimenton de la Vera—or Spanish smoked paprika—we were taught that exposure to high heat blunts the spice's unique earthiness, smokiness and fruitiness. This recipe illustrates how to best preserve pimenton's unique flavors when searing is involved: the paprika is mixed with olive oil, then brushed onto butterflied and pounded pork tenderloin only after the meat has been browned in a hot skillet. Spanish smoked paprika is available in different degrees of spiciness. For this dish, if you have the choice, opt for sweet (dulce) or bittersweet (agridulce). Don't use a heavy hand when pounding the pork, which can result in tears and uneven thickness. And when pounding, work from the center of the pieces outward to the edges." –Chris

For more get-dinner-on-the-table-fast ideas, check out his Pork Spareribs With Sweet Peppers and Onions and Italian Sweet and Sour Pork Chops.

Adapted from Milk Street: Tuesday Nights Mediterranean by Christopher Kimball. Copyright © 2021 by CPK Media, LLC. Photographs by Connie Miller. Used with permission of Voracious, an imprint of Little, Brown and Company.

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