Pork tenderloins with mustard, smoked paprika and honey

Name: Pork tenderloins with mustard, smoked paprika and honey
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 tablespoons (30 ml) sweet smoked paprika; 1/2 tablespoon (7.5 ml) sea salt; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) honey; 2 tablespoons (30 ml) Dijon mustard; 2 tablespoons (30 ml) old-style mustard; 1/2 teaspoon (2.5 ml) Italian spices; Pepper to taste; 1.9 lb (850 g) pork tenderloin

Preparation 20 min
Refrigeration 3 h
Cooking 30 min
Servings 4
Freezing Absolutely

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Marinade

2 tablespoons (30 ml) sweet smoked paprika
1/2 tablespoon (7.5 ml) sea salt
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) Dijon mustard
2 tablespoons (30 ml) old-style mustard
1/2 teaspoon (2.5 ml) Italian spices
Pepper to taste

Meat

1.9 lb (850 g) pork tenderloin

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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 (200 °C).
In a big non-stick 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 (57 °C).
Remove from oven, place tenderloins in a plate then cover tightly with aluminium foil. Let rest 5 minutes before cutting in slices of 2-3 cm thick. Serve with rice and steamed vegetables!