In this supersimple recipe from cookbook author Julia Turshen, pork tenderloin gets rubbed with paprika and mustard before browning and roasting.
Slideshow:More Pork Tenderloin Recipes
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 It
Preheat the oven to 425°. In a small bowl, stir the Dijon with the paprika and salt. Spread the mixture all over the pork.
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.
Roasted squash and garlicky green beans.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.