Preheat your oven to 400°F. Pat the pork tenderloin dry and season liberally with salt, pepper, paprika, garlic, thyme, and rosemary. Slather Dijon mustard all over like a thin protective coat—this seals in flavor and moisture.

Warm a cast-iron pan or a heavy stainless steel pan over medium-high heat. Add olive oil; when it shimmers, it’s ready for the pork.

Carefully place the tenderloin in the pan. Let it sizzle for 4 minutes without moving—patience creates that crave-worthy crust. Rotate and sear each side until golden brown.

If you have a ThermoPro instant-read, insert it now. Aim for about 125°F before you head to the oven—this prevents overshooting the final temp.

Move the pork to one side. Pour in chicken broth (or white wine) and scrape up all those browned bits with a wooden spoon. Stir in apple cider vinegar and honey for a glossy, tangy sauce.

Slide the skillet into the 400°F oven. Roast 10–15 minutes until the internal temp hits 145°F—juicy and safe.

Remove from oven and transfer pork to a cutting board. Tent loosely with foil and rest 10 minutes—this is when the juices really settle.

Using a sharp chef’s knife, cut the pork into ½-inch medallions on the bias for a restaurant-style look. You’ll see a hint of blush in the center—perfect.

Return the pan sauce to medium heat. If it’s too thin, whisk in a teaspoon of cornstarch slurry. Taste and adjust seasoning with a pinch of salt or a drop more honey. Strain for a silky finish if you’re feeling fancy.

Arrange medallions on warmed plates. Drizzle with sauce or serve on the side. Garnish with extra fresh thyme or a lemon wedge. Pair with roasted sweet potatoes, sautéed green beans, or Creamy Mashed Potatoes for a complete meal.