Deviled Pork Tenderloins
Transform your mealtime with these irresistible Deviled Pork Tenderloins, a bold and flavorful dish that combines the perfect balance of smoky, spicy, and tangy goodness. Featuring two tender pork tenderloins coated in a zesty marinade of Dijon and whole-grain mustard, sweet honey, smoky paprika, and a hint of cayenne pepper, this recipe delivers depth in every bite. After a quick marinade and a beautiful stovetop sear, the pork finishes roasting in the oven to juicy perfection. Garnished with fresh parsley and served with lemon wedges for a bright, citrusy finish, these tenderloin medallions are a showstopper for weeknight dinners or special gatherings alike. Ready in just 40 minutes, this easy pork recipe is perfect for impressing your guests while keeping prep time simple. Keywords: deviled pork tenderloins recipe, pork tenderloin dinner ideas, oven-roasted pork tenderloin, easy pork recipes.
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Recipe Information
Ingredients
- 2 pieces Pork tenderloins
- 3 tablespoons Dijon mustard
- 2 tablespoons Whole grain mustard
- 2 tablespoons Honey
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Trim the pork tenderloins of any silver skin or excess fat, then pat dry with paper towels.
In a small mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until smooth.
Rub the mustard mixture evenly over both pork tenderloins. Ensure the pork is thoroughly coated.
Cover the tenderloins with plastic wrap and let them marinate in the refrigerator for at least 30 minutes, or up to overnight for more intense flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat and add olive oil.
Once the oil is shimmering, sear the pork tenderloins for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and roast the pork tenderloins for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
Remove the skillet from the oven and let the pork rest for 5-7 minutes to allow the juices to redistribute.
Slice the pork tenderloins into 1/2-inch thick medallions.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 663940 mg | 28867% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 37.9 g | ||
| Protein | 237.8 g | 476% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 99 mg | 8% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4158 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
