July 01, 2017
Dinner, Main Dish, Pork,
Loins, North American, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Spices, Oil more
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"This is out of the February 2017 Food and Wine magazine. Serve this with roasted squash and garlicky green beans."
Preheat the oven to 425°F. 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.
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Very good dish which we enjoyed with zucchini. The only change I made was using peanut oil instead of the olive oil as suggested. Thanks for sharing!