This paprika-rubbed pork tenderloin with shallot pan sauce is the perfect recipe to satisfy your taste buds while keeping your meals balanced.
With a blend of aromatic spices and a touch of sweetness from the sauce, it’s a simple yet impressive dish that fits right into any healthy food repertoire.
Why This Healthy Recipe Stands Out
This recipe takes a lean cut of pork and transforms it into a flavorful masterpiece. The paprika rub layers the tenderloin with smoky, slightly sweet flavors, while the shallot pan sauce adds depth and a subtle richness.
The dish strikes a perfect balance, making it not only a satisfying meal but also a healthy choice for weeknights or special occasions.
Pork tenderloin is an excellent source of lean protein, making it a great option for anyone focused on eating wholesome food. Pair it with roasted vegetables or a light side salad for a complete, nutrient-packed meal.
Tips for Cooking Perfect Pork Tenderloin
Cooking pork tenderloin to perfection can feel tricky, but a few tips ensure success every time:
- Use a thermometer: Pork is a lean meat, and overcooking it can result in dryness. Aim for an internal temperature of 140°F before resting.
- Don’t skip the resting time: After cooking, let the pork rest under foil for 10 minutes. This allows the juices to redistribute, keeping the meat juicy.
- Sear for flavor: Starting with a hot skillet ensures a beautifully browned crust, enhancing both the flavor and appearance of the dish.
Making the Shallot Pan Sauce
The shallot pan sauce is where the magic happens. Once the pork is removed from the skillet, the residual spices and browned bits create a base for a rich, savory sauce.
Adding a splash of chicken broth deglazes the pan, while honey brings a subtle sweetness that complements the smoky paprika. Optional butter adds a touch of creaminess, but this step can be omitted for a lighter option.
This sauce is a great way to add an extra layer of flavor without relying on heavy ingredients, making the recipe a go-to for those seeking healthy food ideas.
Storage & Reheating Tips
This dish is perfect for meal prep or leftovers:
- Storage: Keep the sliced pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: Gently warm the slices in a skillet with a bit of the sauce to retain moisture. Alternatively, microwave them for 1–2 minutes, covering to avoid drying out.
A Healthy Food Recipe for Any Occasion
This paprika rubbed pork tenderloin is not just a healthy recipe—it’s a versatile and crowd-pleasing one. Whether you’re hosting friends, planning a family dinner, or prepping meals for the week, it’s sure to impress.
The bold flavors of the spice rub combined with the elegance of the pan sauce create a dish that’s both hearty and sophisticated.
Give this recipe a try for a balanced meal that doesn’t compromise on taste. It shows how simple, fresh ingredients can come together to create something extraordinary.
Healthy Paprika-Rubbed Pork Tenderloin with Shallot Pan Sauce
Equipment
- Oven-safe skillet
- Instant-read thermometer
Ingredients
For the Tenderloin:
- 1 tablespoon sweet paprika
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil or olive oil
- 2 pork tenderloins 1 pound each
For the Sauce:
- 1 small shallot finely diced
- 1/2 cup low-sodium chicken broth
- 2 teaspoons honey
- 1 tablespoon butter optional
- 1 teaspoon fresh thyme roughly chopped
- Pinch of kosher salt and freshly ground black pepper
Instructions
- Preheat the Oven: Set your oven to 375°F.
- Prepare the Pork Rub: Mix the sweet paprika, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl. Coat the pork tenderloins evenly with the spice mixture, using your hands to rub it in.
- Sear the Tenderloin: Heat the oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 4 minutes total.
- Roast the Pork: Transfer the skillet to the oven and roast for 15-20 minutes, or until the pork's internal temperature reaches 140°F. Remove from the oven, tent with foil, and let it rest for 10 minutes.
- Prepare the Shallot Pan Sauce: While the pork rests, add the shallot to the skillet and cook over medium heat for 1 minute until softened. Deglaze the pan with chicken broth, scraping up browned bits. Simmer for 2 minutes, then stir in the honey and butter (if using). Remove from heat and mix in the fresh thyme. Season with salt and pepper to taste.
- Serve: Slice the pork into 1/2-inch pieces and arrange on a platter. Drizzle the shallot pan sauce over the slices before serving.
Notes
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.