Pork tenderloin.pdf

8/14/2019 Pork tenderloin.pdf

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1.13 Mustard Pork Tenderloin

2007 .www.oneroastchicken.com

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Recipe 1.13

OneRoastChicken.com presents

Mustard PorkTenderloin
http://www.oneroastchicken.com/http://www.oneroastchicken.com/


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Mustard PorkTenderloin



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Costtopreparerecipe*Dijonmustard..

........ $2.31

spices................................. .0.10

pork.....................................9.90oil........................................... 0.16cranberrysauce...... 1.88Total................................$14.35

Recipeserves4Eachserving....$3.59

Recipe 1.13

Mustard Pork Tenderloin

Ingredients cup Dijon mustard (125 mL)2 teaspoons dried, crumbled tarragon (10 mL)

teaspoon ground black pepper (2.5 mL)

2 pork tenderloins, trimmed (about 2 pounds total / 900 g)

1 tablespoon olive oil (15 mL)

sauce:1 cups whole-berry cranberry sauce (375 mL)

1 teaspoon dried tarragon (5 mL)

2 teaspoons Dijon mustard (10 mL)

teaspoon salt (1.25 mL)

18teaspoon ground black pepper (0.60 mL)

YieldThis recipe makes 4 large servings; easily doubled or cut in half

Time to make this recipePreparation: 13 mins.

Marinating time: 20 mins - 8 hrs

Cooking time: 20 mins.

Required suppliesfrying pan that can go in the oven

zipper plastic bag

knife, measuring spoons, measuring cups


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Instructions

If your grocery store sells Dijon mustard from France, and happens to

carry the Maille brand, I highly recommend it, even if its a bit more

expensive. And if youre very lucky, you might be able to nd Maille Dijon

with tarragon (1) (estragon in French) which eliminates the need to add thetarragon spice separately.

Prepare your pork by removing the thick silver skin that can usually befound at one end (2). If you buy your meat from a butcher, you can often askthem to do this for you. A little bit of fat on the meat is ne, but the thick

skin will be very tough once cooked so its best to remove it now.

Cut the pork into four large pieces, one for each serving, and place in a

zipper bag (3).

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3

1


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Add the Dijon mustard and the tarragon (if adding separately) to

the bag (4). Add the pepper.

Smoosh around until the pork is well coated on all sides with the

marinade (5). Place in the fridge for 20 minutes to 8 hours, turningthe bag and squishing the contents occasionally.

4

5

If youre going to freeze the pork in the marinade, put it in the

freezer now, after Step #5. Then later, after you defrost and are

ready to cook, you can continue with the recipe.


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To prepare the sauce, you want to use whole berry

cranberry sauce (6). You can also make homemadecranberry sauce, which is fabulous, but the canned stuff is

a great, fast substitute.

To make the sauce, put the cranberries, mustard, tarragon

(if using separately), salt and pepper in a small sauce pan

(7). Cook over medium heat for 5 minutes until heatedthrough. This sauce will be served as a condiment beside

the pork.

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7


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To cook the pork:

Preheat your oven to 400F (200C / gas mark 6).

Remove the pork from the bag, discarding the marinade. Heat the oil in a large ovenproof

pan over medium heat. Add the pork (8), and cook for 4 minutes, browning on all sides(9).

Place the pan in the oven and cook for 15-20 minutes until the juices run clear. Remove

from the oven and let stand 5 minutes before serving.

I like to serve this mustard pork with potatoes, carrots, and a great big spoonful of spiced

cranberry sauce (10).

8 9 10

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Pork tenderloin.pdf