Pork tenderloins with mustard, smoked paprika and honey - Le Coup de Grâce

Pork tenderloins with mustard, smoked paprika and honey

Preparation :3h20 min Cooking :30 min
Difficulty :easy
Servings :4

I love the simplicity of this meal but especially the exploding flavors from the marinade ! These pork tenderloins with mustard, smoked paprika and honey will bring your smile back even if you had a bad day !



  • 2 tablespoons sweet smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons old-style mustard
  • 1/2 tablespoon sea salt
  • 1/2 teaspoon Italian spices
  • 850g pork tenderloin
  • Pepper to taste


  • In a bowl, add the paprika, salt, olive oil, honey, mustards, Italian spices then add pepper to taste. Stir well.
  • Place the tenderloins in a big airtight container then baste with the marinade. Massage well to make the flavours penetrate well! Cover, place in the fridge and let rest for 3 hours. Remove from fridge 30 minutes before cooking.
  • Preheat the oven at 400°F.
  • In a big skillet at medium heat, add a drizzle of olive oil then sear the pork on all sides for about 5-6 minutes total.
  • Place on a cooking tray and cook in the oven for about 20-25 minutes or until internal temp is 135°F.
  • Remove from oven, place tenderloins in a plate then cover tightly with aluminium foil. Let rest 8-10 minutes before cutting in slices of 2-3 cm thick. Serve with rice and steamed vegetables !
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Our wine stewards suggest

+- 25$Bordon Gran Reserva 2005

A complex blend of orange flower, cigar box, figs and a finale with a hint of Scottish caramel. The mouth is smooth and rich with tannin right on point. Just WOW... you will be delighted especially at this price for a 11 years old wine !

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