Food Recipes Paprika Pork Tenderloin With Roasted Potatoes and Dill Cream 3.3 (29) 1 Review A great weeknight alternative to chicken, this dinner comes together in just 30 minutes. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on January 5, 2017 Print Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 30 mins Yield: 4 Jump to Nutrition Facts A quick DIY spice rub of kosher salt, paprika, onion powder, and black pepper offers a ton of flavor to the pork tenderloin. It's worth buying the nicest cut you can find, because higher quality pieces are more tender. Crispy roasted potatoes are a hearty pairing for the tenderloin; a smear of dill cream (made with sour cream, dill, salt, and pepper) ties the two together. We recommend serving the meal with some tender greens, dressed simply with lemon and olive oil. Ingredients 1 pound small red potatoes, halved or quartered if large 3 tablespoons olive oil, divided 2 ¼ teaspoons kosher salt, divided 2 teaspoons paprika 1 teaspoon onion powder ¾ teaspoon black pepper, divided 1 1¼ pound pork tenderloin, trimmed ¾ cup sour cream 3 tablespoons fresh dill sprigs, chopped, plus more for serving Directions Preheat oven to 425 F. Toss potatoes with 2 tablespoons oil and 1 teaspoon salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes. Meanwhile, combine paprika, onion powder, 1 teaspoon salt, and ½ teaspoon pepper; season pork with spice mixture. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until a thermometer inserted into thickest portion of pork registers 145 F, 12 to 15 minutes. Let rest for 5 minutes before slicing. Stir together sour cream, dill, and remaining ¼ teaspoon each salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs. Jennifer Causey Print Nutrition Facts (per serving) 394 Calories 20g Fat 21g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 394 % Daily Value * Total Fat 20g 26% Saturated Fat 6g 31% Cholesterol 109mg 36% Sodium 1185mg 52% Total Carbohydrate 21g 8% Total Sugars 3g Protein 32g Calcium 62mg 5% Iron 3mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.