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Dinner recipe · from the recipe book

Smoky Paprika Pork Tenderloin with Rosemary Potatoes

Juicy pork tenderloin with a smoky paprika-garlic crust roasts over crisp-edged rosemary potatoes and sweet carrots, finished with a bright parsley-lemon drizzle.

Smoky Paprika Pork Tenderloin with Rosemary Potatoes

Ingredients

  • 1½ lb680 gPork tenderlointrimmed of silver skin
  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 2-inch sticks
  • 1 medium110 gRed onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 4 cloves12 gGarlicminced
  • 1¾ tsp2 gDried rosemary
  • 2 tsp2 gDried oregano
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • ½ lemon, juiced24 gLemon juice
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. On the sheet pan, toss the potato-red, carrot and red-onion with one third of the olive oil, the rosemary, half the salt and half the black pepper. Spread in one layer and roast 20 minutes.
  3. Meanwhile, stir the smoked paprika, half the garlic, the oregano, one third of the olive oil, the remaining salt and the remaining black pepper into a paste, and rub it all over the pork tenderloin.
  4. Stir the vegetables, push them to the edges, and set the pork tenderloin in the center of the pan.
  5. Roast 20 to 25 minutes, until the vegetables are browned and tender and the pork reaches 145°F (63°C) in the thickest part. Rest the pork 3 minutes, loosely covered.
  6. While the pork rests, whisk the parsley, lemon juice, the remaining garlic and the remaining third of the olive oil into a drizzle.
  7. Sprinkle the parmesan over the hot vegetables. Slice the pork, arrange it over the vegetables and spoon the parsley drizzle over the top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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