Savory Dijon Pork Tenderloin: A Flavorful and Elegant Dish

Ingredients

For the Pork Tenderloin:

• 1 1/2 to 2 pounds pork tenderloin (trimmed of excess fat and silver skin)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

For the Dijon Glaze:

• 3 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 2 tablespoons honey (or maple syrup)
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon red pepper flakes (optional, for a hint of spice)

Instructions

Step 1: Prepare the Pork Tenderloin

1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin dry with paper towels to ensure proper searing.
3. Rub the pork with olive oil, then season it evenly with salt, black pepper, smoked paprika, and garlic powder.

Step 2: Sear the Pork

1. Heat a large oven-safe skillet (such as a cast iron skillet) over medium-high heat.
2. Add a small amount of oil and sear the pork on all sides for about 2-3 minutes per side, until a golden-brown crust forms.
3. Remove the skillet from heat

4. Step 3: Make the Dijon Glaze

   1. In a small bowl, mix together the Dijon mustard, whole-grain mustard, honey, minced garlic, rosemary, thyme, balsamic vinegar, Worcestershire sauce, and red pepper flakes.
   2. Brush the glaze generously over the seared pork tenderloin, coating it evenly.

   Step 4: Roast the Pork

   1. Transfer the skillet to the preheated oven.
   2. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
   3. Remove the pork from the oven and let it rest for 5-10 minutes before slicing. This helps retain the juices and ensures a tender bite.

   Step 5: Serve and Enjoy

   1. Slice the pork into medallions and drizzle any remaining juices from the pan over the top.
   2. Serve with roasted vegetables, mashed potatoes, rice, or a fresh green salad for a well-balanced meal.

   Tips for the Best Pork Tenderloin

   • Don’t overcook: Pork tenderloin is best when cooked to 145°F. Overcooking can result in a dry texture.
   • Let it rest: Allowing the meat to rest before slicing helps keep it juicy.
   • Use a meat thermometer: This ensures perfect doneness every time.
   • Searing before roasting: This locks in moisture and enhances the flavor with a caramelized crust.

   • Step 3: Make the Dijon Glaze

     1. In a small bowl, mix together the Dijon mustard, whole-grain mustard, honey, minced garlic, rosemary, thyme, balsamic vinegar, Worcestershire sauce, and red pepper flakes.
     2. Brush the glaze generously over the seared pork tenderloin, coating it evenly.

     Step 4: Roast the Pork

     1. Transfer the skillet to the preheated oven.
     2. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
     3. Remove the pork from the oven and let it rest for 5-10 minutes before slicing. This helps retain the juices and ensures a tender bite.

     Step 5: Serve and Enjoy

     1. Slice the pork into medallions and drizzle any remaining juices from the pan over the top.
     2. Serve with roasted vegetables, mashed potatoes, rice, or a fresh green salad for a well-balanced meal.

     Tips for the Best Pork Tenderloin

     • Don’t overcook: Pork tenderloin is best when cooked to 145°F. Overcooking can result in a dry texture.
     • Let it rest: Allowing the meat to rest before slicing helps keep it juicy.
     • Use a meat thermometer: This ensures perfect doneness every time.
     • Searing before roasting: This locks in moisture and enhances the flavor with a caramelized crust.