Smoked Paprika Pork Tenderloin with Red Pepper Jam Sauce and Sautéed Kale

This pork tenderloin recipe brings together tender, juicy pork with a lush pan sauce made from red pepper jam and sour cream. The jam adds a tangy sweetness that balances beautifully with the savory pork, while the sour cream lends a touch of indulgence. It’s a quick yet impressive dish that feels special enough for a weekend dinner but comes together in just 35 minutes.

On the side, we have a colorful jumble of roasted sweet potatoes and onions paired with sautéed kale. The sweetness of the roasted vegetables complements the peppery kale and everything comes together for a satisfying, well-rounded meal. Simple, convenient and delicious-this is Southern-inspired cooking at its best.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potatoes into ½-inch cubes and thinly slice red onion. Toss with olive oil, salt and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
2. While vegetables roast, pat pork tenderloin dry and season all over with salt, pepper and smoked paprika. Heat a large skillet over medium-high heat with a drizzle of oil. Sear pork for 2-3 minutes per side until golden brown. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add red pepper jam and chicken stock concentrate to the skillet, stirring to scrape up any browned bits. Cook for 1 minute, then whisk in sour cream until smooth. Simmer for 2 minutes until slightly thickened. Return pork to the pan, turning to coat in sauce. Cook for 2-3 more minutes until pork reaches 145°F internally.
4. Meanwhile, remove kale leaves from tough stems and chop roughly. In a separate skillet, heat a little oil over medium heat. Add kale and sauté for 3-4 minutes until wilted and tender. Season with salt and pepper.
5. Slice pork tenderloin into medallions. Serve alongside roasted sweet potatoes and onions and sautéed kale. Spoon extra pan sauce over the pork.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork chops or pork loin can work, but adjust cooking time as needed to avoid drying out.

What can I substitute for red pepper jam?

You can use any sweet pepper jelly or even apricot jam mixed with a pinch of red pepper flakes.

Can I make this dairy-free?

Substitute sour cream with a dairy-free alternative like coconut cream or cashew cream.