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Trim the pork tenderloin and coat it with a spice blend of smoked paprika, sweet paprika, and fresh thyme.
Sear the pork tenderloin in a hot pan with oil until it has a golden brown crust.
Transfer the seared pork tenderloin to a 450°F oven and cook until it reaches an internal temperature of 140°F.
Remove the pork tenderloin from the oven and let it rest.
Make a pan sauce by sautéing garlic in the pan, then adding a liquid (such as broth or water) and reducing it.
Add cherry vinegar to the pan sauce for acidity.
Whisk in butter one piece at a time to emulsify the sauce.
Stir in chopped parsley.
Slice the pork tenderloin and serve with the pan sauce.