Paprika-rubbed pork tenderloin from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 163) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thefritschkitchen on February 22, 2026

    This was great - quick, easy, yummy - just as promised. My youngest demolished 5 pieces. Make sure to serve with something to soak up the delicious juices. I’ll be making this again!

  • KarenPR on January 09, 2026

    This was easy to make. The sauce is absolutely delicious. The pork was very tender. I cooked at 425 for 10 minutes and the meat thermometer register just at 135 or slightly higher.

  • chawkins on January 08, 2026

    Tasted great and was quick and easy to prepare. The thick half of the tenderloin took 10 minutes to reach the desired internal temperature, the skinny half only took about 7 minutes.

  • jbny on October 04, 2024

    very good, though my husband prefers some of the other Milk Street tenderloin recipes. About cooking temperatures: I've learned this thru making other Milk Street tenderloin recipes. My husband prefers pink in the middle and I don't. So I keep the recommended 450 degrees, but remove the pork after 5 or 6 minutes. Then I get the better- done ends and he gets the rarer middle.

  • SpatulaCity on November 01, 2023

    We loved it! The spice rub is a concentrated flavor bomb in a good way. Used the suggested sub of a bit of cayenne with the smoked paprika. Husband is very concerned over pork being cooked all the way, so I cooked to an internal temp of 140, and thankfully after resting there was no pink that would have caught his eye. We are lessening carbs so served with roasted broccoli, but oh how wonderful the suggested egg noodles would be to sop up such a flavorful sauce!

  • averythingcooks on October 24, 2023

    I was careful re: cooking the pork after reading the "over done" comments. I set the oven to 350 (instead of 450), checked it early & pulled it just under. I returned the slices to the sauce for a few minutes & was happy with the result. The sauce has lots of flavour, as usual 12 oz of pork tenderloin is the perfect amount for the 2 of us and we really enjoyed this with some galic mashed potatoes & a green salad.

  • cellenly on October 19, 2023

    Loved it. 10 min temp around upper 120s and low 130s depending on thickness. Browned in pan only around 2 min. Used the Costco two pack which each has 2 loins per side. Doubled the sauce and we needed it. Was heavy handed on the garlic and parsley. Had one piece (1/2 loin) left over after the 4 of us ate. Raves about the sauce in particular. Should prep parsley, slivered garlic, and spice rub prepped ahead of time to make dinner faster. Didn’t use as much butter. Didn’t have fresh thyme and subbed various other dried/pulverized herbs and still great. Spice rub is pretty forgiving.

  • et12 on February 20, 2023

    Like previous comments, the pork overcooked despite my checking the internal temperature, but the spice rub and sauce have excellent flavours. I didn’t use anywhere near as much butter as recommended in the sauce and it still tasted great.

  • stef on February 08, 2023

    Pork was overcooked but the sauce is good. Check temperature of meat at 8 minutes.

  • Partyof7 on January 14, 2023

    My first recipe from this book was a huge success! Meat cooked perfectly. Sauce and rub were delicious. Absolute perfection and quick to boot!

  • TrishaCP on October 31, 2021

    This was easy to prepare and tasted good. Served it with fresh pasta.

  • Skamper on April 12, 2021

    We both enjoyed this. Made a half batch with one tenderloin. Didn't have hot smoked paprika so used a combination of hot, sweet and smoked. Served with parmesan smashed sweet potatoes and salad.

  • clkandel on July 09, 2020

    Very tasty. Sauce was great over the egg noodles with browned butter and poppy seeds. Would be equally as delicious over roasted potatoes.

  • twoyolks on July 02, 2020

    I really enjoyed both the sauce and the pork. My pork cooked much more quickly as it was smaller.

  • FJT on October 27, 2019

    The pork tasted lovely but my sauce was quite salty, presumably the combination of the salt in the rub (and I didn't use the full amount) and some salt in the stock. Nice flavour.

  • joneshayley on August 22, 2019

    A beautiful recipe, smoky and slightly spicy with a rich thick glossy sauce. Served with roast pitas and watercress.

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