Ingredients
Scale
- 1.5 to 2 pounds pork tenderloin, trimmed of excess fat
- 3 tablespoons Dijon mustard (feel free to use whole grain mustard for a bit more texture)
- 2 tablespoons olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 1 tablespoon honey (or maple syrup as a natural substitute)
- 1 teaspoon dried thyme (fresh thyme works beautifully too, about 1 tablespoon chopped)
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon smoked paprika for a subtle smoky depth
Instructions
- Preheat your oven to 400°F (200°C). This temperature helps achieve that perfect golden crust while keeping the inside juicy.
- In a small bowl, stir together the Dijon mustard, olive oil, minced garlic, honey, dried thyme, and smoked paprika (if using). This mixture will be your flavorful glaze.
- Pat the pork tenderloin dry with paper towels. Moisture is the enemy of a good sear, so don’t skip this step.
- Season the pork generously with salt and pepper on all sides. Remember, seasoning is love in disguise.
- Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and swirl to coat.
- Once the oil shimmers, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This locks in those juices and adds flavor.
- Remove the skillet from heat. Using a brush or spoon, coat the tenderloin evenly with the Dijon mustard glaze.
- Transfer the skillet to the preheated oven. Roast the pork for about 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
- Remove from the oven and tent loosely with foil. Let the meat rest for at least 5 minutes before slicing. Resting lets the juices redistribute, keeping every bite tender.
- Slice the pork into medallions and spoon any pan juices over the top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Best Pork Tenderloin Dijon Mustard, recipe, cooking, food
