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- 1 pound pork tenderloin - 2 tablespoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon ground cumin - 1 teaspoon salt - ½ teaspoon freshly ground black pepper - 2 tablespoons extra virgin olive oil - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 red onion, sliced into wedges - 1 zucchini, sliced into half-moons - Fresh parsley, chopped for garnish Using fresh and high-quality ingredients makes your meal taste better. Fresh pork will be tender and juicy. Opt for vibrant vegetables like bell peppers and zucchini. They add color and flavor. Good olive oil enhances the dish. Quality spices, like smoked paprika, bring depth to the flavor. Each ingredient plays a role in creating a balanced and delicious meal. You can swap ingredients based on what you have or prefer. For pork, chicken breast works well. If you lack smoked paprika, regular paprika can do in a pinch. You can replace the zucchini with asparagus or broccoli. For the bell peppers, any color works. If you are out of olive oil, use canola or avocado oil. These substitutions ensure you can still enjoy this dish without stress. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This high heat helps to roast the pork and veggies quickly. Next, grab a large baking sheet. Line it with parchment paper. This makes cleanup easy and helps the food not stick. In a medium bowl, mix the spices. Add 2 tablespoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground cumin, 1 teaspoon of salt, and ½ teaspoon of black pepper. Pour in 2 tablespoons of extra virgin olive oil. Stir until everything is well blended. This spice paste adds great flavor to the pork. Take your pork tenderloin, about 1 pound, and pat it dry with paper towels. Drying it helps to get a nice, tasty sear. Use your hands to rub the spice paste all over the pork. Make sure it covers every side. This will give the meat a delicious smoky taste. Now, slice up your veggies. You’ll need 1 red bell pepper and 1 yellow bell pepper sliced into strips. Slice 1 red onion into wedges and cut 1 zucchini into half-moons. On the lined baking sheet, place the sliced veggies around the pork. This creates a colorful and tasty bed for the meat. Drizzle a little more olive oil over the vegetables. Toss them gently so they are coated. Place the pork tenderloin in the center of the veggies. Roast everything in the oven for about 25-30 minutes. Keep an eye on it until the pork reaches an internal temperature of 145°F (63°C). The veggies will turn soft and sweet. When it’s done, take the baking sheet out of the oven. Let the pork rest for about 5-10 minutes. This helps the juices stay in the meat. After that, slice the pork into medallions. Serve it with the roasted vegetables beside it. Finish with a sprinkle of freshly chopped parsley for a lovely touch. To get the best smoky flavor, use quality smoked paprika. This spice gives the pork a deep, rich taste. Look for brands that use real smoke. Fresh spices work best, so check the date. You can also add a bit of chipotle powder for extra heat. Just remember, a little goes a long way! Resting the pork tenderloin is key. After cooking, let it sit for 5-10 minutes. This step helps the juices stay inside the meat. If you skip this, the juices run out, and your pork can dry out. Resting makes each bite tender and juicy. Trust me, it’s worth the wait! Using the right tools makes cooking easier. Here’s what you need for this recipe: - Large baking sheet - Parchment paper - Medium-sized mixing bowl - Meat thermometer - Sharp knife for slicing These tools help you cook with ease. A meat thermometer ensures the pork reaches 145°F. This prevents undercooking or overcooking. With these tips and tools, your Smoky Paprika Pork Tenderloin will shine! Pro Tips Resting the Meat: Allowing the pork tenderloin to rest after cooking is crucial for juicy, tender slices. This helps the juices redistribute throughout the meat. Customize the Vegetables: Feel free to mix and match your favorite seasonal vegetables. Carrots, broccoli, or sweet potatoes can add variety and nutrition. Enhance the Flavor: For an extra layer of flavor, marinate the pork tenderloin in the spice paste for a few hours or overnight before cooking. Check Doneness: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C) for perfect doneness and safety. {{image_4}} You can change the flavor by using different spices. Try a mix of chili powder and oregano for a zesty kick. For a sweeter taste, use cinnamon and nutmeg. You can even go for a curry blend to give it a warm, exotic feel. Just make sure to keep the smoked paprika for that smoky essence. Feel free to swap out the vegetables. You can use broccoli, asparagus, or carrots. These veggies roast well and add great color. For a more earthy taste, try mushrooms or sweet potatoes. Each vegetable brings its own unique flavor to the dish. Test different combinations to find your favorite mix. If you want a quicker method, use a grill instead of the oven. Just make sure to set the grill to medium heat. This will give the pork a nice char. You can also use a slow cooker for a tender outcome. Cook it on low for 6-8 hours, adding veggies halfway through. Each method offers a different taste experience while keeping the dish delightful. To keep your Smoky Paprika Pork Tenderloin fresh, allow it to cool first. Place it in an airtight container. If you have leftover veggies, store them in a separate container. This helps maintain their texture. When stored correctly, your pork can last up to three days in the fridge. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the pork and veggies on a baking sheet. Heat them for about 15-20 minutes, or until warm. You can also use a microwave. Heat in short bursts of 30 seconds. Stir in between to ensure even warming. If you want to save some for later, freezing is a great choice. Wrap the pork tightly in plastic wrap and then in foil. This prevents freezer burn. You can freeze it for up to three months. For veggies, use a freezer-safe bag. Before you serve it again, thaw it overnight in the fridge. Reheat as mentioned above for best results. You can check the pork with a meat thermometer. The pork should reach 145°F (63°C) for safe eating. When done, the meat will be firm but not hard. If you cut into it, the juices should run clear, not pink. Yes, you can use fresh herbs! Fresh herbs add bright flavor. Use three times the amount of fresh herbs as dried. For example, if a recipe calls for 1 teaspoon of dried herbs, use 3 teaspoons of fresh. Many sides complement this dish. Consider serving it with: - Rice or quinoa - Roasted potatoes - A fresh garden salad - Steamed green beans - Grilled corn These sides balance the smoky flavors of the pork. Yes, you can prepare this recipe ahead of time. You can season the pork and cut the veggies a day in advance. Just store them in the fridge. When ready to cook, follow the roasting steps. Marinating overnight works well! It enhances the flavor. Just keep the pork in the fridge while it sits in the marinade. This allows the spices to soak in deeply, resulting in a more flavorful dish. This blog covered key steps to make a great pork tenderloin. We explored the best ingredients, their quality, and handy substitutes. I shared step-by-step instructions for prepping, cooking, and serving. You learned useful tips for flavor and cooking tools. I also gave you variations for spice blends and methods. Finally, we discussed storage and reheating options. Remember, great meals start with great ingredients and smart techniques. Enjoy your cooking adventure!

Smoky Paprika Pork Tenderloin Sheet Pan Delight

A flavorful and colorful sheet pan dish featuring pork tenderloin and roasted vegetables, seasoned with smoked paprika.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound pork tenderloin
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 red onion sliced into wedges
  • 1 zucchini sliced into half-moons
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
  • In a medium-sized bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, salt, black pepper, and extra virgin olive oil. Stir well to form a flavorful spice paste.
  • Pat the pork tenderloin dry using paper towels to ensure a good sear. Generously rub the spice paste all over the tenderloin, making sure it is equally coated on all sides.
  • On the prepared baking sheet, artfully arrange the sliced red and yellow bell peppers, red onion wedges, and zucchini half-moons around the pork tenderloin, creating a colorful vegetable bed.
  • Drizzle a bit more extra virgin olive oil over the vegetables and toss them lightly to ensure they are evenly coated.
  • Position the seasoned pork tenderloin in the center of the vegetable arrangement on the baking sheet.
  • Roast everything in the preheated oven for 25-30 minutes, monitoring until the pork tenderloin reaches an internal temperature of 145°F (63°C). The vegetables will become tender and slightly caramelized, enhancing their natural sweetness.
  • Once cooked, remove the baking sheet from the oven and let the pork rest for about 5-10 minutes. This allows the juices to redistribute for a moister bite.
  • Slice the pork tenderloin into medallions and serve them next to the beautiful array of roasted vegetables. Garnish the dish with freshly chopped parsley for a pop of color and flavor.

Notes

Let the pork rest before slicing for juicier meat.
Keyword pork tenderloin, roasted vegetables, sheet pan, smoked paprika