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an overhead shot of pork tenderloin medallions in a white bowl with roasted potatoes and carrots and drizzled with pan sauce

paprika pork tenderloin skillet with roasted potatoes and gravy

This paprika pork tenderloin uses ingredients you probably already have in your pantry and cooks all in one skillet for easy cleanup. Make sure you remove the silverskin from the pork before proceeding and give it time to rest before slicing.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 1 lb pork tenderloin (most 1 lb pork tenderloins come in a package of 2)
  • 2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • 6-8 baby potatoes (quartered, and soaked in water until ready to use)
  • baby carrots (a few large handfuls, or however many carrots you want)

For the gravy

  • ½ medium shallot (finely minced)
  • 1 clove garlic (minced or grated)
  • 1 tablespoon flour
  • ¾ cup chicken stock
  • 1 sprig fresh rosemary (minced, approx 1 teaspoon)


  • Preheat oven to 425°F.
  • In a large bowl combine smoked paprika, garlic powder, salt, and pepper. Remove the silverskin from the pork tenderloin and pat the tenderloin dry. Season lightly with salt and pepper on all sides.
  • Add pork tenderloin to the bowl and toss and rub with your hands to coat it completely in the spice blend. You should have some spice blend left in the bottom of the bowl.
  • Heat a large cast iron skillet on high-medium heat with a generous drizzle of oil. When the oil is shiny, sear the tenderloin 2 mins on each side.
  • Drain the potatoes and place in the bowl the pork tenderloin was in along with the carrots. Toss with salt, pepper, and an additional sprinkle of paprika and garlic powder.
  • When the tenderloin is searing on its final side, add the potatoes and carrots to the skillet. Try to arrange the potatoes so cut sides are down, but you don’t need to be too fussy about it. Cook 2-3 minutes.
  • Transfer the whole skillet into the 425°F oven. Use a meat thermometer to check the doneness of the pork after 10 minutes — you’re looking for an internal temp of 150-160°F. Toss the potatoes and carrots for even browning.
    If the pork is at 160F: Remove it from the skillet to a plate or cutting board to rest, and let the potatoes and carrots cook an additional 5 minutes or until the potatoes are fork-tender.
    If the pork tenderloin isn’t 160F: Leave it in the oven and check again every 5 minutes until it reaches 160F, tossing the potatoes and carrots each time you check.
  • When the pork and potatoes are done, remove them from the skillet to rest.


  • Return the pan to the stove over medium heat, no need to wipe it out.
  • Add the minced shallots to the skillet and cook until slightly soft. Add garlic and 1 tablespoon flour and stir to cook the flour, about 1 minute. It will stick to the surface of the pan, that’s okay.
  • Deglaze the pan by pouring in the chicken stock, stirring to loosen any flour stuck to the surface of the pan. The stock should boil and bubble as it reduces. If it doesn’t, increase the heat to medium-high and continue stirring.
    Add the rosemary and stir as the sauce thickens and reduces by about half or more. When your desired gravy thickness has been reached, pour it into a small bowl or measuring cup with spout.
  • To serve, slice the rested tenderloin on a diagonal into 1″ thick medallions. Plate with roasted potatoes and carrots and spoon or pour the sauce over the top.


Ingredient swaps: If you don’t have shallot, use onion. If you don’t have fresh garlic, use ½ teaspoon garlic powder. If you don’t have chicken broth or stock, use water (and chicken bouillon or a ramen chicken flavoring packet if you have it). You do need flour to thicken the gravy, but 1 teaspoon (or less) of corn starch would also work, just add it after you add the chicken broth instead of before.
Tried this recipe?Leave a comment and let us how it was!