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
Yield: 4
Cuisine: Québécoise
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

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

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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 !