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Melt In Your Mouth Pork Tenderloin - Juicy, Tender, and Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each, silver skin trimmed)
  • 2 tablespoons olive oil (plus a little more for searing)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar (light or dark)
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt (divide between both tenderloins)
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes (optional, for a gentle kick)
  • 1 tablespoon butter (optional, for finishing)
  • Fresh herbs like thyme or rosemary (optional, for roasting pan)
  • Lemon wedges (optional, for serving)

Method
 

  1. Prep the pork: Pat the tenderloins very dry with paper towels. Trim any silver skin if needed. Dry meat browns better.
  2. Make the marinade: In a bowl, whisk olive oil, Dijon, soy sauce, brown sugar, garlic, salt, pepper, smoked paprika, onion powder, and red pepper flakes.
  3. Coat and rest: Rub the mixture evenly over both tenderloins. Let sit at room temperature for 20–30 minutes. This takes the chill off and helps tenderness.
  4. Preheat and set up: Heat the oven to 400°F (204°C). Place a heavy oven-safe skillet (cast iron works great) on the stove over medium-high heat.
  5. Sear the pork: Add a thin film of olive oil to the hot skillet. Sear the tenderloins 1–2 minutes per side until well browned all over. Don’t rush the browning.
  6. Roast to temperature: If using herbs, tuck a few sprigs into the skillet. Transfer the skillet to the oven and roast 10–15 minutes, or until the thickest part hits 140–145°F on an instant-read thermometer.
  7. Rest properly: Move the pork to a cutting board and tent loosely with foil. Rest for 10 minutes. The temperature will rise a few degrees and the juices will redistribute.
  8. Optional butter baste: While resting, melt 1 tablespoon butter in the hot skillet over low heat, scraping up any browned bits. Spoon this over sliced pork for extra richness.
  9. Slice and serve: Slice against the grain into 1/2-inch medallions. Finish with a squeeze of lemon if you like. Serve with your favorite sides.