Juicy & Tender Roast Pork Tenderloin
Juicy and tender roast pork tenderloin perfectly seasoned, oven-roasted pork with a succulent, flavorful interior and crispy exterior.
- 2 Pork Tenderloins (fillets)
- 2 Tbsp Olive Oil
- 1 Tsp Sweet Paprika
- 1 Tsp Garlic Powder
- ½ Tsp Onion Powder
- ½ Tsp Thyme (Dried)
- ½ Tsp Rosemary (Dried)
- Salt & pepper
- 2 Cloves Garlic (minced)
- ¼ Cup Honey
- 2 Tbsp Soy Sauce (Low Sodium & Salt)
- 1 Tbsp Mustard (Dijon)
- 1 Tbsp Olive Oil
Preheat Oven 190C/375F.
Line a shallow dish with aluminum foil.
Pat dry pork with paper towels.
In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
Rub a little olive oil over the Tenderloins (this will make it easier for the spice mix to stick to the pork). Take the spice mix and rub it all over the pork.
Heat olive oil in a pan and sear the pork on both sides; 3-5 minutes and transfer to prepared baking dish.
In a bowl combine garlic, honey, soy sauce, mustard and oil; whisk until well combined.
Brush honey mixture over the pork tenderloins and roast for 30 minutes. Half way through cooking time baste them again with the sauce.
Let it rest for 5 minutes before slicing into rings.
Enjoy!
- Pork Tenderloin can be rubbed 1 day ahead and kept covered in the refrigerator.
- Do not overcook.
- It is a very lean meat. If overcooked, it can become dry. It should be ready when there is a touch of pink in the middle.
- Rest the meat before slicing so the juices reflow in the meat and make it extra tender!