Pork tenderloin with paprika and sage
4 servings
15 minutes
Pork tenderloin with paprika and sage is an exquisite dish of European cuisine that combines the tenderness of meat with the aroma of herbs. Historically, spices like paprika and sage were used to enhance flavor and preserve meat freshness. In this recipe, the pork tenderloin is cut into medallions, pounded, and marinated in a mixture of Provençal herbs, creating a rich, slightly spicy flavor. Pan-searing gives the meat a golden crust while keeping it juicy and tender inside. The dish is perfect for a family dinner or festive gathering, especially when paired with light sides like vegetables or mashed potatoes. Simple to prepare yet rich in flavor, this recipe will adorn any table.
1
Clean and dry the pork tenderloin with a paper towel. Cut into medallions, 3-4 cm wide, slightly diagonally across the fibers. Cover the meat with plastic wrap and gently pound it with the blunt side of a mallet on both sides.
- Pork tenderloin: 1 piece
2
Mix paprika, sage, Provence herbs, and black ground pepper and thoroughly mix the spices with a fork. Coat each piece of meat in the spices on all sides and let marinate in the refrigerator for about 2 hours.
- Paprika: 3 tablespoons
- Dried sage: 2 tablespoons
- Herbes de Provence: 1 tablespoon
- Ground black pepper: to taste
3
Heat vegetable oil in a pan, add the meat, season with salt, and fry on medium heat for 3-4 minutes on each side.
- Vegetable oil: 3 tablespoons
- Salt: to taste