Skillet Pork Tenderloin with Mustard and Smoked Paprika

In this supersimple recipe from cookbook author Julia Turshen, pork tenderloin gets rubbed with paprika and mustard before browning and roasting.

  • Total Time:
  • Servings: 4 to 6

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  • 2 tablespoons Dijon mustard

  • 1 1/2 teaspoons smoked paprika (hot or sweet)

  • 1 teaspoon kosher salt

  • Two 1-pound pork tenderloins

  • 2 tablespoons extra-virgin olive oil

How to make this recipe

  1. Preheat the oven to 425°. In 
a small bowl, stir the Dijon with the paprika and salt. Spread the mixture all over the pork.

  2. In a large ovenproof skillet, heat the olive oil over moderately high heat. Add the tenderloins and cook until browned 
on the bottoms, about 5 minutes. Flip the pork and transfer the skillet to the oven. Roast 
for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part registers 135°. Transfer to 
a work surface and let rest for 
10 minutes, then cut the 
pork into thick slices and serve.

Serve With

Roasted squash and garlicky green beans.

Contributed By Photo © John Kernick Published February 2017

1100344 recipes/skillet-pork-tenderloin-mustard-and-smoked-paprika 2017-01-09T15:43:38+00:00 Julia Turshen february-2017,pork tenderloin,pork,mustard,paprika,simple ingredients,recipe recipes,skillet-pork-tenderloin-mustard-and-smoked-paprika 1100344

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