Paprika-Smothered Pork Tenderloin

31 Comments

I have mentioned before that I am a food snob, but I’m actually much better than I used to be. Believe it or not, there was a time when I made everything single thing from scratch. I did not believe in buying prepared herb or spice mixtures, pastes, marinades, sauces, and so forth. I still don’t buy marinades or sauces at all, because that’s just silly. However, I have relaxed my ways in the other categories.

To defend myself for a second, why would anyone purchase Italian Herbs when you can just use individual Italian herbs? Why would anyone use a curry powder or garam masala when you can easily own all of the individual components? Why would you purchase Schezuan pepper salt when you can make it so easily?

But we live and learn. And the good thing about aging is relaxing a bit. So I now actually own Italian herbs, a sweet curry powder, Old Bay, a barbecue 3000, a garlic pepper, a smoky salt mixture, a Bavarian spice mixture, a lemon pepper, chili powder, and many more blends, thanks to Penzey’s, mostly, that I never would have dreamed would be in my spice cabinets. And I’m okay with it!

And so I’ve also been a purist when it came to pestos and pastes that can be so easily made in a food processor or blender, with no chemicals or preservatives required! Fortunately, I’ve relaxed in this area as well, and have really come across some delightful products.

One was gifted to me by my Hungarian girlfriend. It’s called Paprika Creme. I could smother this stuff on everything, including myself. In fact, I used it in a paprika risotto on the blog and it was fabulous. I’ve smothered it on chicken, added it to soups and stews, and also used it to season polenta/grits. It’s quite versatile!

It typically comes in a jar, produced by Univer, but it also comes in a tube.

And so, tonight I’m smothering a pork tenderloin with this beautiful, aromatic paprika creme for dinner.
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Paprika-Smothered Pork Tenderloin

Olive oil
1 pork tenderloin, patted dry, and almost at room temperature
Paprika crème

Preheat the oven to 350 degrees.

Place a little oil in the bottom of the baking dish. Add the pork tenderloin and roll it in the oil a bit. Pork tenderloins have a smaller end, so I just always tuck that end underneath. Then the tenderloin is more uniform in thickness.

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Then, spoon the paprika creme generously on the top of the tenderloin.

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Smooth the top. I also added a few pieces of purple onion just for fun.


Place the baking dish in the preheated oven. If you are worried about being distracted and overcooking the tenderloin, take advantage of an oven probe if you have one. This little guy has become my best friend in the kitchen, because I’m often distracted.
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Cook the pork until the internal temperature reaches 155 degrees. Or more if you’re one of those people who doesn’t like pink pork. Then remove the tenderloin to a cutting board to rest.


The reason I don’t use a higher temperature with the paprika creme is that I don’t want it to burn. You can see how it looks almost the same as before cooking.

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Slice the tenderloin and serve immediately.

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I served the paprika-smothered tenderloin with steamed Brussels sprouts and some of the onions, which I let brown a little longer in the oven.
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If you love the flavor of roasted Hungarian red bell peppers, you will love this dish.
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I encourage you to try this product. One word of warning, however, the paste stains everything.
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note: There are spicy and mild varieties of paprika creme, and they’re both wonderful.

31 thoughts on “Paprika-Smothered Pork Tenderloin

  1. Your post makes me chuckle because when I was first learning to cook my dad insisted that I make my own Italian seasoning and it was a great learning experience. Then a couple years ago I spotted some Italian seasoning on his spice rack and still give him a hard time about it :) Your pork tenderloin looks moist and delicious… I’d never heard of paprika paste before but what a great way to season!

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  2. What a nice idea, Mimi. I just bought a bunch of peppers, so I suppose I could make my own paprika cream :-) I’m one of those people who will only eat pink pork, so I would cook it only to 140 degrees.

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  3. I agree with Stefan above to cook it only to 140-145. I posted info on this with one of my pork tenderloin recipes. Never heard of paprika cream – will have to see if I can find it locally, if not there is always Amazon. It is my favorite cut of pork and I welcome a new recipe.

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  4. Ha, glad to see you have relaxed a bit! No sense in worrying about mixing your own spices when you can buy a perfectly acceptable store-bought brand. (Although I do draw the line at taco seasoning, those are horribly over-salted. I do make my own for that.) Beautiful pork, though! I remember your other post about this crème, still keeping an eye out for it. Merry Christmas!

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  5. That’s a very beautiful plate. And what a wonderful meal. I love how you like Brussels sprouts – they’re a favourite of mine! I haven’t heard of that paprika paste but it does sound wonderful xx

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  6. I’ve heard about paprika creme but haven’t seen it here in Florida. I bet your tenderloin was great. I have an oven probe that came with our new ovens but haven’t used it yet. I should give it a try.

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  7. I love pork loin, and I agree that it’s got to be pinkish … very “ish.” I’m also with you on making things from scratch. I like to start any recipe with raw foods. (I swear that’s true, even though there’s a special place in my heart for Cool Whip.)

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  8. I still need to find that paprika cream! I found it online, but would love to find a local store. Since I doubt that’s going to happen, I might as will bite the bullet and buy it online. The pork looks wonderful, and I can’t wait to try it. Like you, I was pretty pigheaded about certain things like herb mixtures and such. No, I’m a little less strict, but with my garlic allergy it does keep me making a lot of my own!

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