- 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
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.