I finally settled on the one that also included paprika and also Dijon, and not much else.<\/p>\n I thought about trying to figure out a way to also make vegetables in the same skillet like last week, but I really just wanted to spend more time being anxious and horrified about the world today. So, I opted for easy. No problem to fit 1 lb of pork tenderloin (halved) into my skillet, and then just use a sheet pan to roast some veggies to serve on the side.<\/p>\n The recipe technically called for 2 lb of pork tenderloin but that\u2019s still a little too rich for my blood, even in the end times; plus, you make some good veggies on the side, and 1 lb still serves 4. I still used the full amount of the rest of the ingredients; I like a strongly spiced meal, what can I say?<\/p>\n Again, it\u2019s super simple in these times when your mind might be elsewhere, and this way, you can serve it with whatever you like. My choice this time (after supporting my local co-op<\/a>) was romanesco and fingerling potatoes with garlic and lemon. But you do you.<\/p>\n Here\u2019s what I did:<\/p>\n Ingredients<\/strong><\/p>\n Directions\u00a0<\/strong><\/p>\n Heat the oven to 425 degrees.<\/p>\n In a small bowl, mix together the Dijon, paprika, and salt. Rub the mixture on the pork. Halve or cut the tenderloin as necessary so it all fits in your skillet, preferably as little as possible.<\/p>\n In a 9- or 10-inch skillet, heat the olive oil over medium high heat. Add the tenderloin (halves), and cook until browned on the bottom, about 5 minutes.<\/p>\n Use tongs to flip the pork, and then transfer the skillet to the oven.<\/p>\n Roast for about 15 minutes, until a thermometer inserted into the thickest part reads 135 degrees. Transfer to a cutting surface, and let rest for about 10 minutes.<\/p>\n Slice the pork, and serve with preferred veggies or side dish, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" Again, it\u2019s the end of the world as we know it (and I feel fine!), so I splurged again on a meat cut I rarely get: pork tenderloin. Mostly I got it because I liked last week\u2019s recipe so much that I felt like there had to be a good recipe that used Dijon and … <\/p>\n![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/03\/20200317_195815-300x225.jpg\")
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