- 2 tablespoons Dijon mustard
- 1/4 cup honey
- 2 tablespoons pepper jelly
- 1 1/2 teaspoons soy sauce
- 1/4 teaspoon tarragon
- 2 pork tenderloins, about 1 1/2 pounds
- Creole seasoning
- olive oil, 1 to 2 tablespoons, enough to coat the skillet
In a large skillet over medium heat, heat the olive oil. Trim the tenderloins and remove silver skin; sprinkle with Creole seasoning. Brown on all sides in the olive oil, about 8 to 10 minutes in all.
Meanwhile, heat oven to 375°.
Transfer the pork to a lightly oiled baking pan or leave in the skillet if the skillet is oven-safe. Roast for about 12 minutes, then brush generously with the mustard and honey mixture. Continue roasting for about 10 minutes longer, or until the pork registers 165° on an instant read thermometer stuck into the thickest part of a tenderloin. Let rest for about 5 minutes before slicing.