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A quick lemon-honey marinade doubles as a glaze to transform lean pork tenderloin into a tasty main dish in this easy recipe from "Chopped" judge and chef Amanda Freitag. Serve it with her easy mustard sauce to pump up the flavor even more.
Suggested Side Dishes:
- ½ cup honey
- Juice of 1 lemon
- 1 tablespoon Worcestershire sauce
- ½ tablespoon smoked paprika
- 1½ to 2 pounds pork tenderloin
- Kosher salt and cracked black pepper
- 2 tablespoons grapeseed oil
Preheat oven to 375˚F.
For the pork tenderloin marinade, in a bowl, whisk the honey, lemon juice, Worcestershire, and paprika. Add the pork tenderloin, turn to coat, and marinate for at least 15 minutes or overnight.
Remove the pork tenderloin from the marinade and pat dry. Season with salt and pepper. Heat the oil in a large skillet over high heat. Add the pork and sear, turning, until golden brown on all sides. (You may need to sear the tenderloins separately, depending on pan size.) Brush the honey marinade liberally on all sides of the seared tenderloin, then place the entire pan in the oven for 8 to 10 minutes. Roast until the pork registers 145°F on an instant-read thermometer. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes.