Inspired by a memorable meal in Barcelona, this Spanish Pork and Peppers recipe features tender pork tenderloin medallions and lightly blistered shishito peppers in a flavorful garlic, smoked paprika and white wine pan sauce. Ready in under 30 minutes, it’s an easy skillet dinner that brings some of the delicious flavors of Spain to your home kitchen! I’ve also included two excellent Spanish wine pairings that I’ve enjoyed to complement the dish.
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Recipe Inspiration: A Meal in Barcelona
My son and I had a memorable trip to Spain earlier this year, and the trip has definitely influenced what I’m cooking and the wine pairings I’m selecting back home.
We enjoyed many delicious meals during our two-week trip, but the dinner on our very first night in Barcelona is the one that really stayed with me and inspired me to recreate something similar at home.
The sun was setting as we passed Sagrada Família on the way to Taller de Tapas, where we had a reservation. We paused for a few moments to appreciate Gaudí’s unfinished masterpiece, but kept moving as we were quite hungry.
I gravitated toward a pork and peppers dish, served over a bed of crushed potatoes. It was a classic example of the simple Spanish cooking I enjoyed on the trip, with good-quality ingredients enhanced by just the right amount of seasoning. The meal was excellent, complemented by a Spanish red wine recommended by our server.
Brendan also enjoyed his beef dish, which was prepared with peppers. Before the trip, he hadn’t been particularly enthusiastic about peppers cooked with meat, but he really enjoyed the combination. Clearly, we’d have to try something similar back home!
More delicious Spanish pork dishes found their way onto my plate as the trip continued. I was excited to recreate some of those flavors in my own kitchen.
Recreating the dish at home
I didn’t have a recipe from the restaurant to work from. Instead, I relied on my recollection of the meal, photos from our trip, and some additional research, including using AI to help think through ingredients and cooking techniques.
I started with pork tenderloin and shishito peppers, which are easier to find here than the Padrón peppers used in the original dish. From there, I experimented with the seasoning and cooking method, aiming to capture the simplicity and flavors of the meal we enjoyed in Barcelona. I wasn’t looking to replicate the meal exactly, but rather to make a Spanish pork and peppers dish inspired by that first meal in Spain.
My first attempt was pretty good, but the flavors were a bit subdued compared to what I remembered from Barcelona. Through several rounds of testing, I increased the smoked paprika and garlic added white wine and chicken broth to create more of a pan sauce. Those adjustments created a flavorful dish that my family has really enjoyed. !
Now I’m pleased to share the results!
Ingredients
You only need a few key ingredients to make this Spanish pork and peppers recipe. Using good-quality ingredients helps bring out the flavors in this simple dish.
- Pork tenderloin: The dish I enjoyed in Barcelona appeared to use thinly sliced pork, possibly from a pork roast or shoulder. For my version, I chose pork tenderloin, which is lean, tender and cooks quickly. I cut it into medallions about ¾ inch thick.
- Shishito peppers: The original dish featured Padrón peppers, which can be difficult to find in the US. Shishito peppers are a good substitute, with a similar mild flavor and occasional spicy kick. They become tender and develop great flavor when lightly blistered in a hot skillet.
- Extra virgin olive oil: I used Titin Spanish EVOO from Jaén, Spain, to add richness and flavor to the finished dish. I learned more about Spanish olive oil when I interviewed Titin founder Daniel Danes on my Cooking Chat podcast. For searing the pork, use a high-heat oil such as avocado or canola oil.
- Smoked paprika: Also known as pimentón, smoked paprika adds a distinctive Spanish flavor to the pork. I suggest seeking out a good-quality smoked paprika, as its flavor makes a noticeable difference in this relatively simple recipe. I like the Curio Spice brand
Making Spanish Pork and Peppers
Here’s an overview of some key steps for making this Spanish Pork and Peppers recipe. Head on down to the recipe card for the full details.
Get prepared: This is one of those dishes that cooks up quickly, so you want to get things organized before you start cooking. Gather and prepare the ingredients.
Slice the pork tenderloin about into medallions, about ¾ inch thick. Then sprinkle with the salt and smoked paprika.
Cook the peppers: Get your cooking oil going in skillet on medium-high heat. Cook the shishito peppers, stirring frequent, so they start developing some nice blistering. Remove the peppers from the skillet, and place on a platter.
Sear the pork: Maintain the medium-high heat, and add another tablespoon of the cooking oil. Add the pork tenderloin, cooking for a few minutes on each side to develop some nice browning. This helps builds up flavor. Transfer to the same dish as the peppers.
Make the sauce: Stir the garlic and smoked paprika into the same skillet as the you used for the pork. Add the white wine to deglaze the pan, then add the chicken broth. Simmer for a few minutes.
Finish the dish by adding the pork and peppers back to the skillet. Stir to combine everything well. Reduce heat to medium low and cover. Simmer the dish for 3 to 5 minutes to finish cooking the pork through. If you have some good quality olive oil, ideally Spanish, drizzle the dish with the EVOO along with a bit of salt to taste to finish the dish.
What to serve with Spanish pork
I enjoyed the original dish in Barcelona along with potatoes, so it was natural for me to serve the pork with our Spanish roasted potatoes, which also features plenty of paprika. Alternatively, we have also served the dish with rice.
Add a green vegetable to round things out. We’ve had this pork dish with steamed broccoli, or a green salad is another option.
Wine Pairings
Spanish wine is a natural choice for this Spanish pork and peppers recipe. I enjoyed a very good Spanish red wine with the original dish in Barcelona, so I was eager to explore some Spanish wine pairings as I developed my version at home.
Garnacha
I’d say that the 2024 Finca Aylés Valderba Garnacha ($16, 14% ABV) from Aragón, Spain was my favorite red wine pairing for this dish so far. Aragón is a wine-producing region in northeastern Spain, roughly between Madrid and Barcelona, two cities we enjoyed visiting during our trip.
This fruit-forward red wine has soft tannins and a light-to-medium body, making it a good match for the pork without overpowering the dish.
The Garnacha worked particularly well with the smoked paprika, garlic and flavorful pan sauce. I would definitely recommend a lighter, fruit-forward Garnacha for those looking for a red wine to serve with this recipe.
Earlier in my testing, I tried the 2021 Buil & Giné Giné Giné Priorat, a blend of Garnatxa and Carinyena from Catalonia. While I enjoyed the wine on its own, its more robust character tended to overshadow the flavors of the pork in my initial version of the recipe.
Spanish Rosado
Another excellent pairing was the 2025 Bodegas Azul y Garanza Rosado ($16, 12.5% ABV) from Navarra, Spain.
Made from Garnacha and Tempranillo, this organic and biodynamic rosé is a great value and food-friendly.
The wine has hibiscus and melon aromas on the nose, with watermelon fruit, refreshing acidity and a touch of herbal character on the palate. It has enough body to complement the pork, while its lively acidity balances the savory flavors of the dish.
I’d definitely recommend this Spanish rosado with the pork and peppers, especially for a warm-weather meal. We also had fresh corn on the cob on the plate with the Spanish pork, when we opened the rosado. Keep that combo in mind if you find yourself making this in the summer time!
PrintRecipe card
Spanish Pork and Peppers
Inspired by a memorable meal in Barcelona, this Spanish Pork and Peppers recipe features tender, pan-seared pork medallions and lightly blistered shishito peppers. Smoked paprika, garlic and a simple white wine pan sauce bring plenty of flavor to this easy skillet dinner.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, Entree, Main
- Cuisine: Mediterranean
Ingredients
- 1 pork tenderloin, about 1 lb
- 12 shishito peppers
- 3 cloves garlic, minced
- 1 tsp smoked paprika, divided
- ½ tsp kosher salt, divided, plus more to taste
- Freshly ground black pepper, optional
- 2 tbsp avocado oil, divided
- ⅓ cup dry white wine
- ¼ cup chicken broth
- 1 tbsp extra virgin olive oil, plus a little more if desired for serving
Instructions
- Prepare the pork. Pat the pork tenderloin dry and slice crosswise into medallions about ¾ inch thick. Season with ½ teaspoon smoked paprika and ¼ teaspoon kosher salt.
- Cook the peppers. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the shishitos in a single layer. Cook, turning occasionally, until softened and lightly blistered, about 3-4 minutes. Season with the remaining ¼ teaspoon salt, then transfer to a plate.
- Sear the pork. Add the remaining 1 tablespoon avocado oil to the skillet. When hot, add the pork in a single layer; work in batches if necessary. Sear for about 60 to 90 seconds per side, until browned. Transfer the pork to the plate with the peppers. It will only be partially cooked at this time.
- Start the sauce. Reduce the heat to medium-low. Add the garlic and remaining ½ teaspoon smoked paprika. Cook for about 30 seconds, stirring constantly, just until fragrant.
- Deglaze. Pour in the ⅓ cup white wine, scraping up the browned bits from the bottom of the skillet. Let the wine simmer for about 1 minute.
- Finish the dish. Return the pork and shishitos to the skillet, along with the chicken broth. Toss to coat with the wine, garlic and paprika. Cook covered over medium-low heat for about 3-5 minutes, until the pork is cooked through and the flavors have come together.
- Finish the dish. Turn off the heat and drizzle with 1 tablespoon good extra virgin olive oil and salt to taste (about ¼ tsp). Toss gently. Taste the sauce and pork and add additional salt if needed.
- Serve the pork and peppers. Use a large spoon to carefully transfer the Spanish pork and peppers to a large serving dish or platter, pouring the sauce over the pork and peppers as you do it. You can get the pieces of pork with a fork, but you'll want a spoon to get some sauce with each serving.
Notes
Peppers: The dish that inspired this recipe in Barcelona used Padrón peppers, which can be hard to find in the US. I substituted shishito peppers, which are more readily available. If you can find Padrón peppers, feel free to use them instead.
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