Juicy Pork Tenderloin From the Oven ?

Ingredients

• 1.5 lb Pork Tenderloin (trimmed, patted dry)
• 1 tsp Smoked Paprika
• 1 tsp Chili Powder
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Italian Seasoning
• 1 tsp Adobo Seasoning (Filipino-style seasoning blend)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Dijon Mustard
• 2 tbsp Honey
• 2 cloves Fresh Garlic (minced)
• 1 Lime (juiced (about 2 tbsp))
• to taste Flaky Sea Salt (sprinkled after resting)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the pork.

   Time: PT5M

   Temperature: 400°F

2. Make Spice Rub

   In a mixing bowl combine smoked paprika, chili powder, garlic powder, onion powder, Italian seasoning, adobo, salt, and black pepper. Stir until evenly blended.

   Time: PT5M

3. Prepare Honey‑Mustard‑Lime Glaze

   In a separate small bowl whisk together Dijon mustard, honey, minced fresh garlic, and lime juice until smooth.

   Time: PT3M

4. Season and Glaze the Pork

   Pat the pork tenderloin dry with paper towels. Rub the spice mixture all over the meat, pressing gently to adhere. Then brush the honey‑mustard‑lime glaze over the seasoned pork, covering it completely.

   Time: PT5M

5. Roast the Pork

   Place the coated tenderloin on the prepared baking sheet. Roast in the preheated oven for 30 minutes, or until an instant‑read thermometer registers 145°F (63°C) in the thickest part.

   Time: PT30M

   Temperature: 400°F

6. Rest the Meat

   Remove the pork from the oven, loosely cover with foil, and let it rest for 10 minutes. This allows the juices to redistribute.

   Time: PT10M

7. Slice and Finish

   Transfer the rested pork to a cutting board, slice into ½‑inch medallions, and finish with a light sprinkle of flaky sea salt.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

10g

Fat

12g

Fiber

1g