Name: Spanish Paprika-Rubbed Pork Loin with Olive & Roasted Pepper Relish
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 (12 oz) pork loin filet, trimmed; 1 1/2 tsp smoked Spanish paprika (pimentón); 1/2 tsp sweet paprika; 2 garlic cloves, finely grated; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tbsp olive oil (plus more for drizzling); 1/2 cup pitted green olives, roughly chopped; 1/3 cup roasted red peppers (jarred), diced; 1 tbsp capers, rinsed and drained; 1 tbsp finely diced shallot; 1 1/2 tbsp sherry vinegar; 2 tbsp fresh parsley, chopped (plus more for garnish); Optional: lemon wedges, for serving

Spanish Paprika-Rubbed Pork Loin with Olive & Roasted Pepper Relish

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This Spanish-inspired pork loin celebrates the bold flavors of Spain: smoky pimentón, juicy pork, and a bright, briny relish. Roasting ensures a juicy interior while the paprika-garlic rub forms a vibrant crust. The relish—an easy toss of green olives, roasted peppers, capers, and sherry vinegar—cuts through the richness with tangy, savory pops. Serve with a crusty baguette or crisped potatoes for a satisfying dinner. A drizzle of good Spanish olive oil and fresh parsley elevate each bite. This dish is perfect for a special weeknight or a dinner party, paired with a dry Spanish wine.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a small roasting pan with foil.
Pat pork loin dry. In a small bowl, mix smoked paprika, sweet paprika, garlic, oregano, salt, pepper, and 1 tbsp olive oil to form a paste.
Rub spice paste all over the pork loin. Let sit at room temperature for 10 minutes.
Heat a heavy skillet (preferably ovenproof) over medium-high. Sear pork loin on all sides until golden brown, about 2-3 minutes per side.
Transfer pork (in skillet or to roasting pan) to oven. Roast for 15-20 minutes, or until internal temperature reaches 145°F (63°C). Let rest 8 minutes before slicing.
While pork roasts, make the relish: In a bowl, combine green olives, roasted red peppers, capers, shallot, sherry vinegar, and chopped parsley. Stir in 1 tsp olive oil. Taste and season with a pinch of salt if needed.
Slice pork into medallions. Spoon olive & roasted pepper relish generously over the top.
Drizzle with more fruity olive oil and sprinkle with extra parsley.
Serve with crisp patatas bravas or a simple green salad and lemon wedges, if desired.