2 tablespoons Dijon mustard
1 1/2 teaspoons smoked
paprika (hot or sweet)
1 teaspoon kosher salt
Two 1-pound pork
2 tablespoons extra-virgin olive oil
1. Preheat the oven to 425°. In
a small bowl, stir the Dijon with the
paprika and salt. Spread the mixture all over the pork.
2. In a large ovenproof skillet, heat the olive oil over moderately high
heat. Add the tenderloins and cook until browned on the
bottoms, about 5 minutes. Flip the pork and transfer the skillet to
the oven. Roast for 15 to 20 minutes, until an instant-read
thermometer inserted into the thickest part registers 135°.
Transfer to a work surface and let rest for 10 minutes, then
cut the pork into thick slices and serve.