Pan-roasted pork tenderloins with apple, sherry and smoked paprika from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 28) by Christopher Kimball

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Notes about this recipe

  • paula_2jbrri on April 22, 2026

    I've made this several times. I usually use thick pork chops. Today I used boneless country ribs cut in half. Depending on my mood, I'll serve with rice, noodles, or Brussels sprouts.

  • et12 on January 11, 2025

    Quick and easy for what presents like a complex dish. We really liked the onion and apple flavours of the sauce.

  • jenburkholder on March 11, 2024

    Very good, very easy. Served with mashed potatoes. Definite repeat.

  • eathealthy on April 09, 2023

    I used a tsp of dried thyme and a Tbsp of dried chives. I think the chives are not needed

  • averythingcooks on June 16, 2022

    I made this pretty much as written and the result was definitely one of the better pork tenderloin dishes I've made in recent months. The combo of paprika, onions, apple & sherry is delicious and the cook time / instructions for the meat were pretty much right on target. A repeat for sure.

  • dinnermints on May 26, 2022

    I made this for my husband's weeknight birthday dinner - delicious, easy, fancy-looking! I'd definitely make it for guests. I used 1 T oil to brown the pork and 1/2 T butter at the end in the sauce. The apple melts into the onion sherry sauce, and the smoky paprika takes everything up a notch. Next time I'd add a little salt to the sauce at the end. Another excellent recipe from this book.

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