Pimenton Iberico Tenderloin Patatas Bravas

Pimenton Iberico Tenderloin & Patatas Bravas

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Pimenton-Rubbed Iberico Tenderloin & Patatas Bravas

Makes 3 Servings

The sweet-savory-lightly spicy rub in this recipe tastes a bit like a Spanish take on barbecue.  A luxuriously tender Iberico pork tenderloin is rubbed with it, seared & served with creamy garlic Spanish all i oli spread & fried potatoes (Patatas Bravas).

Pimenton Iberico Tenderloin & Patatas Bravas
  • Rub:
  • 1/2 cup Brown Sugar
  • 1/2 tbsp Spicy Pimenton
  • 3/4 tsp Small Grain Sea Salt (we used Vancouver Island Sea Salt)
  • Patatas:
  • 6 Yukon Gold Potatoes
  • Canola Oil
  • Salt



Combine the rub ingredients & stir well to combine.


Pat the tenderloin dry & apply the rub on all sides.


Refrigerate the tenderloin until you’re ready to cook it.


Preheat your oven to 425°F.


Peel the potatoes & cut them into large cubes.


Blanch the potato cubes in boiling water or five minutes. Drain off the water.


Scrape off some of the rub so it’s not caked on the tenderloin too heavily.


Oil a large, oven safe pan & get it hot over high heat. Lay the tenderloin into the pan & sear it on both sides until it forms a browned crust.


Move the pan to the oven to roast the tenderloin to your desired level of doneness.


Get a skillet oiled with canola oil ¼” deep very hot over high heat. Add the potatoes & fry them, turning as they brown, until browned on all sides.

Work in batches if necessary, removing cooked potatoes to paper towels to drain & immediately sprinkling them with fine sea salt.


When the tenderloin is cooked, remove it from the oven and let it rest on a plate, loosely covered with foil, for 5-10 minutes.


Slice the tenderloin & serve portions with the fried potatoes & all i oli, sprinkled with parsley.

Browse More:
Iberico Pork Recipes
Tenderloin Recipes
Pimenton Recipes