Serves 6
30 min
Skillet Pork Tenderloin with Mustard and Smoked Paprika
Recipe GLPR84071ce7ee267f
A quick and elegant main course featuring seared pork tenderloins coated with a zesty Dijon mustard and smoked paprika rub. The meat is browned in olive oil to develop a flavorful crust while staying tender inside. Perfect for a weeknight dinner that feels restaurant-quality, ready in just 30 minutes.
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Ingredients
2 tablespoons Dijon mustard
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
2 pounds Two 1-pound pork tenderloins
2 tablespoons extra-virgin olive oil
Directions
In a small bowl, combine the Dijon mustard, smoked paprika, and kosher salt to create a spice paste.
Pat the pork tenderloins dry with paper towels, then rub the mustard and paprika mixture evenly over the entire surface of both pieces.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the coated pork tenderloins into the hot oil. Sear for 4-5 minutes without moving them, until a golden brown crust forms on the first side.
Turn the tenderloins and sear the other side for another 4-5 minutes until golden brown.
Reduce heat to medium and continue cooking for 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part.
Remove the skillet from heat and let the pork rest for 5 minutes before slicing and serving.
