Cover pork tenderloin with four different spices for a flavorful weeknight dinner.
Kosher salt and pepper
11/4-pound pork tenderloin
- In small bowl, combine sweet and smoked paprika, coriander, cardamom, 3/4 tsp salt, and 1/2 tsp pepper. Brush mustard evenly over pork, then sprinkle with spice mixture, pressing to adhere.
- Heat oil in large cast-iron skillet on medium-high. Cook pork until browned on all sides, 4 to 5 minutes. Transfer skillet to oven and roast until pork registers 140°F on instant-read thermometer inserted into thickest part, 18 to 25 minutes. Transfer to cutting board and let rest at least 10 minutes before slicing.
NUTRITIONAL INFORMATION (per serving): About 200 calories, 8 g fat (2 g saturated), 29 g protein, 510 mg sodium, 2 g carbohydrate, 1 g fiber
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