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1
Place the orange juice in a small saucepan and cook over high heat until thickened and reduced to 3 tablespoons.
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2
Transfer the reduced juice to a blender, add the honey, vinegar, mustard, zest, paprika, salt and pepper and blend until combined.
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3
With the motor running, slowly add the oil and blend until emulsified.
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4
Cover potatoes with cold water in a medium saucepan and add 1 tablespoon of salt.
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5
Bring to a boil over high heat and cook until a small knife inserted into the potato comes out without any resistance.
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6
Drain and let cool slightly.
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7
When cool enough to handle, slice each potato in half lengthwise then slice each half into 1/4-inch thick slices
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8
Preheat oven to 400 degrees F.
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9
Heat the oil in a large saute pan over high heat until it begins to shimmer.
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10
Season pork on both sides with salt and pepper, place into the pan and cook until golden brown and a crust has formed, 4 to 5 minutes.
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11
Turn the tenderloin over and transfer the pan to the oven and continue cooking until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F. Remove from the oven and let rest 5 minutes before slicing.
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12
Slice the tenderloin half lengthwise then slice each half crosswise into 1/4-inch thick slices.
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13
Place 1 slice of pork onto a large platter, top with a potato, then a piece of the goat cheese then another slice of pork, then stick a skewer through.
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14
Drizzle with some of the Smoked Paprika vinaigrette.
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15
Sprinkle each with a little more of the smoked paprika and some of the chopped parsley.
