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Never Make Dry Pork Tenderloin Again

Never Make Dry Pork Tenderloin Again

Juicy, golden-crusted pork tenderloin in under an hour. A quick brine locks in moisture, a screaming-hot sear builds flavor, and a short oven finish brings it to a perfect 145°F. This foolproof method guarantees tender, moist medallions every single time.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 315
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 lb each)
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons honey
  • 2 tablespoons butter

Method
 

  1. Trim the silver skin from the pork tenderloins. Pat dry with paper towels.
  2. Mix Dijon mustard, garlic, rosemary, thyme, paprika, salt, and pepper into a paste. Rub all over the tenderloins.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloins on all sides until golden brown, about 2-3 minutes per side.
  4. Transfer the skillet to a preheated 400°F oven. Roast for 15-20 minutes until the internal temperature reaches 145°F.
  5. Remove from oven. Add butter and honey to the pan and baste the tenderloins.
  6. Rest for 10 minutes before slicing into medallions. The temperature will carry over to a safe 145°F. Drizzle with pan juices and serve.