Description
In this supersimple recipe from cookbook author Julia Turshen, pork tenderloin gets rubbed with paprika and mustard before browning and roasting.
Ingredients
- 2 tablespoons dijon mustard
- 1 1/2 teaspoons smoked paprika (hot or sweet)
- 1 teaspoon kosher salt
- 2 1-pound pork tenderloins
- 2 tablespoons extra-virgin olive oil
Directions
- 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.
