Skillet Pork Tenderloin With Mustard & Smoked Paprika

5
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of the February 2017 Food and Wine magazine. Serve this with roasted squash and garlicky green beans."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (240.9 g)
  • Calories 392.1
  • Total Fat - 23.3 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 109.8 mg
  • Sodium - 1472.3 mg
  • Total Carbohydrate - 2.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.3 g
  • Protein - 43.1 g
  • Calcium - 15.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 3 mg
  • Thiamin - 0 mg

Step 1

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.

Step 2

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.

Tips & Variations


No special items needed.

ellie

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!

review by:
(26 Jul 2017)