Pork tenderloins with mustard, smoked paprika and honey
- Preparation 20 min
- Refrigeration 3 h
- Cooking 30 min
- Servings 4
- Freezing Absolutely
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If you’re looking for a pork tenderloin recipe that stands out from the crowd, unbuckle your seatbelt, because this one’s going to send you straight to gustatory seventh heaven! 😈🔥 We’re talking here about a perfect marriage between the sweetness of honey, the subtle spiciness of mustard and the smokiness of paprika, which adds an absolutely irresistible depth of flavor. The kind of dish that will have the whole table salivating before it even hits the plate.
Whether you’re in for a quick weekday meal, or want to impress the visitors without breaking the bank, this recipe ticks all the boxes. Easy to prepare, ultra-flavourful and perfectly juicy, it goes just as well with a casual supper as it does with a feast worthy of the big night. And the best part? The pork soaks up the spices and marinade, guaranteeing an explosion of flavor in every bite.
Why are these pork tenderloins a must-try?
- Smoky, caramelized flavor 🤤: Smoked paprika and honey create a slightly crispy crust full of character, a real treat for the taste buds.
- Super tender and juicy 🥩: Thanks to the well-balanced marinade and controlled cooking, you get a pork tenderloin that’s tender as can be.
- Ready in less than 30 minutes ⏱️ : Express marinating, fast cooking… and a result worthy of a restaurant!
- Perfect with everything 🍷🥗 : Whether with roasted vegetables, creamy mashed potatoes or a simple crisp salad, this pork tenderloin is perfect for any occasion.
If you want a solid recipe that impresses without stress and delights everyone from the first bite, then these pork tenderloins with mustard, smoked paprika and honey are for you! Come on, put on your apron and get ready to feast! 💥🥩
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Tips and tricks for my pork tenderloins with mustard, smoked paprika and honey 🐷🔥
✅ Marinate well: For maximum flavor, marinate the pork tenderloin in the fridge for at least 2 hours (ideally overnight). The longer it marinates, the more tender and flavorful it becomes!
✅ Perfect temperature: Pork tenderloin is at its best between 140-145°F (60-63°C) throughout. Use a thermometer to avoid overcooking it and making it dry!
✅ Sear before you bake: For a nicely caramelized crust and crazy flavor, brown the pork first in a skillet before sending it to the oven.
✅ Rest is key! : After cooking, let the meat rest for 5-10 minutes under aluminum foil so that the juices redistribute and every bite is juicy as can be.
✅ More sauce? : Recover the cooking juices and deglaze with a little stock or white wine for an ultra-tasty sauce.
Substitutions and variations
🔄 No smoked paprika? Replace it with sweet paprika and add a pinch of chili pepper for a smoky effect.
🔄 Looking for a spicy twist? Add a touch of chili flakes or a spoonful of hot sauce to the marinade.
🔄 No honey? Maple syrup or even brown sugar will give a lovely caramelization that’s just as delicious.
🔄 Veggie version? Replace the pork tenderloin with firm tofu or tempeh, adapting the cooking to soak up the flavors.
Storage and freezing
🧊 In the fridge: Store leftovers in an airtight container for up to 3 days. To reheat, use a frying pan with a small amount of water or broth to maintain tenderness.
🚫 Freezing not recommended: The texture of pork tenderloin can become dry after thawing, especially with marinade. If you really want to freeze, do so before cooking, sealing the meat well with the marinade. It will keep for up to 3 months, and will be even tastier after thawing and cooking!
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Ingredients
- 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
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Preparation
- 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 !
Absolutely! You can prepare it up to 3 days in advance and store it in an airtight container in the fridge. The longer the meat marinates, the more flavorful it will be.
Of course you can! Dijon mustard gives a good balance, but if you want a little more punch, try with old-fashioned mustard for a more rustic texture. Meaux mustard is also a great option for a more complex taste!
You bet! 🔥 Sear the tenderloin over direct heat to get a nice crust, then finish cooking over indirect heat (about 350°F) until it reaches the right internal temperature. A pure summer delight!
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