Chef Michael Smith Pork Tenderloin

Instructions

1. Start by preparing the marinade. In a mixing bowl, combine the soy sauce, honey, Dijon mustard, minced garlic, dried thyme, and black pepper. Whisk the ingredients together until well combined.

2. Place the pork tenderloins in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to infuse.

3. Preheat your oven to 375°F (190°C) and remove the pork tenderloins from the refrigerator to bring them to room temperature.

4. In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat. Once the oil is hot, sear the pork tenderloins on all sides until they are browned, about 2-3 minutes per side.

5. Transfer the skillet to the preheated oven and roast the pork tenderloins for approximately 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare, or 160°F (71°C) for medium doneness.

6. After the pork is cooked to your desired level of doneness, remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Cover them loosely with foil and let them rest for 5-10 minutes to allow the juices to redistribute.

7. Once the pork has rested, slice it into medallions and serve with any remaining marinade from the skillet drizzled on top. You can also serve it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete and delicious meal.