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. Slideshow: More Pork Tenderloin Recipes 

Skillet Pork Tenderloin with Mustard and Smoked Paprika
Photo: © John Kernick
Total Time:
30 mins
4 to 6


  • 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


  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.

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