Smoky Garlic & Herb Pork Tenderloin

Ingredients

• 3 lb pork tenderloin (about 2 tenderloins), silver skin removed
• 2 tbsp olive oil
• 5 cloves garlic, minced
• 2 tsp smoked paprika
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp maple syrup (optional)

Instructions

1. Heat oven to 425°F (220°C). Pat tenderloins dry and remove silver skin.
2. Mix olive oil, garlic, smoked paprika, salt, pepper, rosemary, thyme, onion powder, Dijon mustard, lemon juice, and optional maple syrup into a paste.
3. Rub the seasoning paste over all sides of the pork. Set tenderloins on a lightly oiled rimmed baking sheet or in an oven-safe skillet.
4. Roast 20–30 minutes, depending on thickness, until the center reaches 145°F (63°C). Start checking early to prevent overcooking.
5. Rest pork for at least 5 minutes before slicing into medallions. Spoon any resting juices over the slices.