Ingredients
Pork and marinade
- 1 1/4 pounds pork tenderloin or pork fillet about 570 g, silver skin removed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic finely minced
- 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon neutral oil for searing
Equipment
- 1 large resealable bag or covered glass dish
- 1 Whisk
- 1 large oven-safe skillet
- 1 Instant-read thermometer
Instructions
Method
- Whisk the olive oil, soy sauce, cider vinegar, honey, Dijon, garlic, thyme, smoked paprika, and black pepper until the honey and mustard are evenly dispersed.
- Place the trimmed pork fillet in a resealable bag or covered glass dish. Pour in the marinade, turn to coat, and refrigerate for 2 hours. Turn the bag once if convenient.
- Heat the oven to 425°F (220°C). Remove the pork from the marinade, discard the used marinade, and pat the surface lightly dry so it can brown.
- Heat the neutral oil in a large oven-safe skillet over medium-high heat. Sear the pork for 5 to 6 minutes total, turning until browned on all sides.
- Transfer the skillet to the oven and roast for 10 to 14 minutes, or until an instant-read thermometer inserted in the thickest part reaches 145°F (63°C).
- Move the pork to a clean board and rest for at least 3 minutes. Slice across the grain into medallions and serve with any clean, unused marinade reserved before contact with raw meat, if desired.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 275kcalCarbohydrates: 6gProtein: 32gFat: 13gSaturated Fat: 3gCholesterol: 93mgSodium: 515mgPotassium: 560mgFiber: 0.5gSugar: 5g
Video
Notes
- Marinate only in the refrigerator, never on the counter.
- Discard marinade that touched raw pork unless it is boiled according to authoritative food-safety guidance; the simplest option is to reserve a clean portion before adding the meat.
- For a gluten-free version, use certified gluten-free tamari in place of soy sauce and verify every packaged ingredient.
- The nutrition estimate uses the full listed marinade, so actual intake may be lower when excess marinade is discarded.
