Name: Roast Pork Tenderloin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 pork tenderloins (about 1 pound each), silver skin removed; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 tablespoons whole-grain mustard; 1 tablespoon honey; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, minced

Description

Pork tenderloin is the leanest, most tender cut of pork, and when cooked properly it rivals a fine filet mignon in texture. The key is a quick sear followed by a short roast, pulling the meat at the right internal temperature so it stays juicy and blush-pink inside.

Ingredients

2 pork tenderloins (about 1 pound each), silver skin removed
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons whole-grain mustard
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced

Instructions

Preheat the oven to 400°F. Pat the tenderloins dry and season all over with salt, pepper, garlic powder, dried thyme, and smoked paprika.
Heat the olive oil in a large oven-safe skillet over high heat. Sear the tenderloins on all sides, about 2 minutes per side, until a golden brown crust forms.
In a small bowl, mix together the whole-grain mustard, honey, minced garlic, and rosemary. Brush this mixture over the seared tenderloins.
Transfer the skillet to the oven and roast for 15 to 20 minutes, until the internal temperature reaches 140°F.
Remove from the oven, transfer the tenderloins to a cutting board, and top with the butter. Tent loosely with foil and rest for 10 minutes — the temperature will rise to 145°F.
Slice into 1/2-inch medallions and serve with any accumulated juices spooned over the top.

Notes

Remove the silver skin before cooking — it doesn’t render and will cause the meat to curl.
Pork tenderloin is safe and juicy at 145°F; the old recommendation of 160°F is outdated and produces dry pork.
This cut goes from perfect to overcooked very quickly, so use a thermometer.
The mustard-honey glaze can be swapped for a soy-maple, chimichurri, or herb-butter variation.

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 5
Sodium: 700
Fat: 21
Carbohydrates: 6
Fiber: 1
Protein: 48