Mustard-Rubbed Pork Tenderloin
Serving Size / Yield
- 1 5 lb pork tenderloin, patted dry
- 1 Tbs. pepper
- 1 Tbs. salt
- 2 tsp. garlic powder
- 2 tsp. paprika
- 4 Tbs. mustard (yellow, dijon, champagne, and whole all work)
In a bowl, mix the mustard, pepper, salt, garlic powder, and paprika. Spread evenly over all sides of the dried tenderloin. Allow to sit for 30 minutes.
Preheat the oven to 425 degrees. In a large oven-safe cast iron skillet, heat 1 Tbs. of olive oil until just smoking. Sear the tenderloin for 2 minutes per side until a crust forms. Be careful, it will splatter a bit. Once seared, cook the tenderloin in the oven for an hour and half, or until the internal temperature reaches 160 degrees. Allow to site for 15 minutes prior to slicing and serving.