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Juicy Dijon Pork Tenderloin
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Juicy Dijon Pork Tenderloin

This juicy Dijon Pork tenderloin is crispy on the outside and melt-in-your-mouth tender inside. It's seasoned, savory, and finished in the oven.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Amercian, Eastern European, Polish
Keyword: Juicy Dijon Pork Tenderloin
Servings: 10
Calories: 223kcal

Ingredients

  • 3 lbs Pork tenderloin

Spice Rub

  • 1 tbsp Granulated garlic
  • 1 tbsp Hungarian sweet paprika
  • 1 tbsp Granulated onion
  • 1 tbsp Thyme
  • 1 tsp Fresh rosemary chopped
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Dijon Glaze

Instructions

  • Prepare the Pork Tenderloin and Roast Sweet Potatoes:
    Preheat the oven to 425 F. Pat the pork tenderloin dry with a paper towel to remove excess moisture. This helps the seasoning stick and promotes a golden crust. If there's any silver skin on the tenderloin, trim it off using a sharp knife. Roast sweet potatoes in teh oven at 400 F for 25 minutes.
    Make the Seasoning Blend:
    Combine garlic, sweet paprika, onion powder, thyme, rosemary, and black pepper in a small bowl. Mix well to create a flavorful spice rub.
    Create the Glaze:
    Whisk together minced garlic, honey, Dijon mustard, soy sauce, and olive oil in another small bowl. This glaze will add a tangy, sweet, and savory layer to the pork.
    Season the Pork:
    Rub the spice blend all over the tenderloin, ensuring it's evenly coated. Let it rest for 15–20 minutes at room temperature to allow the flavors to penetrate.
    Sear the Pork:
    Heat a tablespoon of olive oil in a hot pan (cast iron is ideal) over medium-high heat. Sear the tenderloin for 2–3 minutes on each side until golden brown.
    Roast the Pork:
    Transfer the seared pork to a baking dish or a sheet of parchment paper. Brush it generously with the honey-Dijon glaze. Roast in the oven for about 15–20 minutes or until an instant-read thermometer inserted into the thickest part reads 145°F.
    Rest and Slice:
    Remove the pork from the oven and rest for 5–10 minutes to retain its juices. Slice into medallions and serve.

Nutrition

Calories: 223kcal | Carbohydrates: 8g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 88mg | Sodium: 624mg | Potassium: 600mg | Fiber: 1g | Sugar: 5g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg