{"id":1074,"date":"2017-03-15T10:41:03","date_gmt":"2017-03-15T14:41:03","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/pork-tenderloins-mustard-smoked-paprika-honey\/"},"modified":"2026-08-22T22:28:41","modified_gmt":"2026-08-23T02:28:41","slug":"pork-tenderloins-mustard-smoked-paprika-honey","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/pork-tenderloins-mustard-smoked-paprika-honey\/","title":{"rendered":"Pork tenderloins with mustard, smoked paprika and honey"},"content":{"rendered":"<h3>\ud83d\udd25 An old recipe, and one of the most popular on the site<\/h3>\n<p>This one has been online since 2017 and it has never left the front of the pack. I&#8217;ve always loved pork, but a pork tenderloin cooked right is another world entirely. It all comes down to one thing: don&#8217;t overcook it. At our place the kids eat it with a small salad and rice, and there&#8217;s never any left. It&#8217;s a weeknight recipe that still holds up on a Saturday night with company. And it works everywhere: in the oven, on the BBQ, in the air fryer.<\/p>\n<h3>\ud83e\udd63 My pork tenderloin marinade, a paste that clings<\/h3>\n<p>What changes everything here is the texture of the marinade. It&#8217;s a mix of wet and dry that ends up as a paste. Dijon mustard builds the base, grainy mustard brings the texture, honey brings the sweetness, and the spices grab onto the meat like velcro. It doesn&#8217;t run to the bottom of the dish, it coats every tenderloin, and in the oven it caramelizes into a crust. I always grab <a href=\"https:\/\/amzn.to\/4cYXBBm\" target=\"_blank\" rel=\"noopener noreferrer sponsored\">sweet smoked paprika<\/a>, never medium or hot, and <a href=\"https:\/\/amzn.to\/4u0ITPZ\" target=\"_blank\" rel=\"noopener noreferrer sponsored\">sea salt<\/a> instead of iodized salt. My own addition is the <a href=\"https:\/\/amzn.to\/4tskRh6\" target=\"_blank\" rel=\"noopener noreferrer sponsored\">Italian herb blend<\/a>: I&#8217;ve always loved that mix and I put it in just about everything.<\/p>\n<h3>\ud83c\udf21\ufe0f Baked pork tenderloin at 400\u00b0F, not 425\u00b0F<\/h3>\n<p>I cook my tenderloins at 400\u00b0F while most recipes climb to 425\u00b0F. A slightly gentler heat keeps the juices in the meat. Five or six minutes of searing in a pan for the crust, 20 to 25 minutes in the oven, 135\u00b0F on the thermometer, five minutes of rest under foil. That&#8217;s the whole recipe. If it&#8217;s the BBQ and maple syrup version you&#8217;re after, go see my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/grilled-maple-dijon-pork-tenderloin\/\" target=\"_blank\" rel=\"noopener noreferrer\">grilled maple Dijon pork tenderloin<\/a> instead. This one is the weeknight oven version.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83d\udd25 An old recipe, and one of the most popular on the site This one has been online since 2017 and it has never left the front of the pack. I&#8217;ve always loved pork, but a pork tenderloin cooked right is another world entirely. It all comes down to one &hellip;<\/p>\n","protected":false},"featured_media":8039,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Pork Tenderloin Marinade Recipe (Honey Mustard, 400\u00b0F Oven)","_yoast_wpseo_metadesc":"A thick honey mustard and smoked paprika marinade that clings to the pork tenderloin, then a 400\u00b0F oven for a juicy, pink 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