This delicious, slightly sweet and sticky pork tenderloin could not be simpler to make. If you’d like, you can marinate the pork in the mustard and maple mixture overnight in the refrigerator for added flavor. Just remember to bring it to room temperature before roasting so that it cooks evenly.
Serves 4, generously
You will need:
1 tablespoon kosher salt
1 teaspoon black pepper,freshly ground
1 teaspoon paprika (sweet, hot,or smoked)
3 tablespoons Dijon mustard
3 tablespoons maple syrup
3 tablespoons extra virgin olive oil
2 1-lb pork tenderloins, at room temperature, patted dry with paper towels
- Preheat the oven to 425oF and line a sheet pan with parchment paper.
- In a small bowl, whisk together the salt, pepper, paprika, mustard, maple syrup, and olive oil.
- Put the pork tenderloins on the sheet pan and use your hands to rub the mustard mixture evenly over the surface of both pieces of pork.
- Roast the pork, turning each piece halfway through cooking, until it’s firm to the touch, beautifully browned, and registers 145oF on a digital thermometer, about 30 minutes.
- Let the pork rest for at least 10 minutes before transferring to a cutting board and slicing it thickly.
- Serve warm and drizzle with any juices that accumulated on the sheet pan.
Made it? Tell us about it–