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
We enjoyed this very much. Added mushrooms, shallots, 1/2 cup chicken broth and some more dijon to the pan when the pork was resting. Served with asparagus. Will make again...fast and easy along with delicious
This was really good, especially considering how easy it is. I made a pan sauce while the pork was resting- threw about a 1/2 cup of chicken broth in the pan along with a splash of wine and a squeeze of lemon juice and scraped all those delicious paprika-and-mustardy brown bits, and whisked in a tablespoon of butter when the sauce had reduced. Served over creamy polenta. This was simple enough for a weeknight, but I'd feel good about serving it to company, too.
can you use regular paprika for this? i personally don't care for the smoked stuff -- at least the stuff i have at my house. thanks!
Quick, easy, tasty and presents well. Whipped up a little dijon-based side sauce to drizzle over. Definitely will go in my repeat recipe rotation.
Super simple yet SUPER TASTY, a definite winner dish especially for a midweek dinner. Paired this with a simple shaved Brussels sprouts and grapes salad for a complete meal.
