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

This Southern-inspired dish brings together a perfectly seared pork tenderloin with a luscious red pepper jam sauce. The sweet and tangy jam, enriched with sour cream, creates a rich pan sauce that coats every slice. Paired with roasted sweet potatoes and onions, plus a tangle of sautéed kale, this meal is hearty, flavorful and surprisingly easy to prepare.

Ready in under an hour, this recipe is perfect for a weeknight dinner that feels special. The smoky paprika rub adds depth to the pork, while the roasted veggies and wilted kale round out the plate. Serve it family-style for a comforting, satisfying meal.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potatoes into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Remove large stems from kale and chop leaves into bite-size pieces.
2. On a baking sheet, toss sweet potatoes and onion with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes.
3. Pat pork tenderloin dry with paper towels. Season all over with smoked paprika, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Sear pork, turning occasionally, until browned all over (4-8 minutes). After veggies have roasted 10 minutes, transfer pork to the opposite side of the baking sheet. Roast until pork is cooked through and veggies are tender (10-12 minutes). If pork finishes before veggies, remove it and let rest; continue roasting veggies up to 5 minutes more.
4. Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 tablespoons water and a pinch of salt and pepper. Cook, stirring, until tender (5-7 minutes). Remove from heat.
5. In the same pan used for pork, combine red pepper jam, chicken stock concentrate and ¼ cup water. Cook over medium heat, stirring, until reduced and thickened (3-4 minutes). Remove from heat and stir in sour cream. Season with pepper. If sauce is too thick, add a splash of water.
6. Add roasted sweet potatoes and onion to the pan with kale. Cook over medium heat until warmed through (1-2 minutes). Season with salt and pepper.
7. Slice pork tenderloin crosswise. Divide veggies among bowls, top with sliced pork and spoon sauce over pork.

Recipe Tips

FAQ

Can I substitute the red pepper jam?

Yes, you can use another fruit jam like apricot or fig, but the flavor will be different. Red pepper jam adds a unique sweet-savory note.

How do I know when the pork is cooked through?

Use an instant-read thermometer; pork should reach 145°F. Alternatively, cut into the thickest part – it should be just slightly pink in the center.

Can I make this recipe dairy-free?

Yes, substitute the sour cream with a dairy-free alternative like coconut cream or omit it and add a splash of broth instead.