Spicy Dijon Pork Tenderloin (Whole30 & Paleo)
I love pork tenderloin but this Spicy Dijon Pork Tenderloin recipe has to be my favorite. Pork tenderloin can be hard to cook without drying the meat out, so the key is searing the tenderloin to lock in the juices before putting it in the oven. Adding the sauce on the meat when it is cooking definitely helps with maintaining the moisture and the flavor of the pork. And this spicy sauce is different than any other pork tenderloin recipes I have tried and it really is adds a great kick to the meat. It is so good, you will want to make it every week!
For the hot sauce, Sriracha is great with this recipe. But if you are doing the Whole30 or trying to avoid added sugar, try using Frank’s RedHot Original instead.
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Spicy Dijon Pork Tenderloin (Whole30 & Paleo)
Print RecipeIngredients
- 1 pork tenderloin
- 1 tbsp olive oil or ghee
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp rosemary
- salt and pepper to taste
- 1 garlic clove
- 1 tbsp hot sauce
- 1 tbsp dijon mustard
- 3 tbsp coconut aminos
- Cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Mix all dry spices together.
- Pat pork tenderloin dry and rub spice mix on all sides.
- Mix coconut aminos, dijon mustard, hot sauce and garlic together.
- Heat oil in a sauté pan at medium-high heat. Sear tenderloin on all sides for about 3-4 minutes per side or long enough to get a golden brown color.
- Place pork tenderloin in a baking dish and drizzle half of the wet mixture on top. Put the tenderloin in the oven for 10 minutes. Flip pork over and pour the rest of the sauce on the other side of the tenderloin. Place back in the oven for about 10 minutes or until internal temperature reaches 145°F (63°C).
- Remove from oven and cover with foil for at least 5 minutes before slicing.
- Garnish with cilantro and enjoy!