Spiced Pork Tenderloin

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat 2 pork tenderloins (about 1 lb each) dry with paper towels and trim the silver skin by sliding a knife under it and pulling it away. Rub each tenderloin all over with 2 tablespoons Dijon mustard.

2. 2

   In a small bowl, mix together 1 tablespoon smoked paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon black pepper, 1 teaspoon kosher salt, and ¼ teaspoon cayenne pepper. Press this spice rub firmly onto all sides of both tenderloins.

3. 3

   In an oven-safe skillet, heat 2 tablespoons of olive oil over high heat until smoking. Sear the tenderloins for 2 to 3 minutes per side until well browned on all sides, about 8 minutes total. Tuck in fresh thyme sprigs around the tenderloins.

4. 4

   Transfer the skillet to the preheated oven and roast at 425°F (220°C) for 12 to 15 minutes until an instant-read thermometer reads 145°F (63°C) in the thickest part. Remove from the oven and let the pork rest for 5 minutes.

5. 5

   Slice the rested pork on the bias into medallions and serve immediately, garnished with additional thyme if desired.