By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
226 cal · 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.
Comments
Pork tenderloin, Dijon mustard, smoked paprika, salt, and olive oil are all stocked at every major Charlotte grocer—Food Lion, Harris Teeter, Kroger, Walmart, and ALDI—with no special stops required. At roughly $10–14 per pound for quality tenderloin (a 1.5–2 lb cut for six servings), the cost runs $2.50–4 per serving, which is reasonable for a protein-forward dinner. The 30-minute timing is honest if the meat is brought to room temperature before cooking, though skillet searing and a gentle finish to medium doneness will take the full half hour; rushing risks dryness. This is a low-fuss, weeknight-friendly dish that demands minimal active attention once the pan is hot, though the tenderloin must rest before slicing, and leftovers reheat acceptably if not overcooked initially.
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