Smoked Paprika Crusted Pork Tenderloin with Citrus Glaze
Smoked Paprika Crusted Pork Tenderloin with Citrus Glaze
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 1 tablespoon olive oil, for searing
For the Smoked Paprika Crust
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon olive oil
For the Citrus Glaze
- 1/2 cup orange juice
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons cold water
Instructions
- 1
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels and trim any silver skin or excess fat.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Drizzle the 1 tablespoon of olive oil over the pork tenderloin, then generously rub the spice mixture all over the pork, ensuring it's evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Once the oil is shimmering, carefully place the crusted pork tenderloin in the hot skillet. Sear for 2-3 minutes on each side until a golden-brown crust forms all around.
⏱️ 10 min - 4
Transfer the skillet with the seared pork tenderloin to the preheated oven. Roast for 15-20 minutes, or until an internal temperature of 145°F is reached when measured with a meat thermometer at the thickest part. Remove from the oven, transfer the pork to a cutting board, and tent loosely with foil. Let it rest for at least 5-10 minutes.
⏱️ 20 min•🌡️ 400 - 5
While the pork is resting, prepare the citrus glaze. In a small saucepan, combine the orange juice, lemon juice, honey, Dijon mustard, and soy sauce. Bring the mixture to a simmer over medium heat, stirring occasionally. In a tiny bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly until the glaze thickens to your desired consistency, about 1-2 minutes.
⏱️ 5 min
- 6
Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on a serving platter and drizzle generously with the warm citrus glaze. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Crusted Pork Tenderloin with Citrus Glaze
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 1 tablespoon olive oil, for searing
For the Smoked Paprika Crust
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon olive oil
For the Citrus Glaze
- 1/2 cup orange juice
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons cold water
Instructions
- 1
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels and trim any silver skin or excess fat.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Drizzle the 1 tablespoon of olive oil over the pork tenderloin, then generously rub the spice mixture all over the pork, ensuring it's evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Once the oil is shimmering, carefully place the crusted pork tenderloin in the hot skillet. Sear for 2-3 minutes on each side until a golden-brown crust forms all around.
⏱️ 10 min - 4
Transfer the skillet with the seared pork tenderloin to the preheated oven. Roast for 15-20 minutes, or until an internal temperature of 145°F is reached when measured with a meat thermometer at the thickest part. Remove from the oven, transfer the pork to a cutting board, and tent loosely with foil. Let it rest for at least 5-10 minutes.
⏱️ 20 min•🌡️ 400 - 5
While the pork is resting, prepare the citrus glaze. In a small saucepan, combine the orange juice, lemon juice, honey, Dijon mustard, and soy sauce. Bring the mixture to a simmer over medium heat, stirring occasionally. In a tiny bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly until the glaze thickens to your desired consistency, about 1-2 minutes.
⏱️ 5 min - 6
Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on a serving platter and drizzle generously with the warm citrus glaze. Serve immediately.
⏱️ 5 min