Surprise your dinner companion with this flavorful twist on roasted pork.
Photo by Gwénaël Le Vot
SERVES 2
¼ cup Dijon mustard
2 tablespoons honey
2 large garlic cloves, minced
Kosher salt
Fresh ground black pepper
1 pork tenderloin, silverskin trimmed
1 tablespoon olive oil
Preheat oven to 400 F. In a small bowl, combine mustard, honey, garlic, salt and pepper. Using a small basting brush, rub the mixture all over the tenderloin until coated.
In a large cast-iron or oven-proof skillet over medium-high heat, add oil. Sear the tenderloin on all sides. Baste with any remaining sauce. Transfer skillet to preheated oven and roast 10–15 minutes until tenderloin reaches an internal temperature of 145 degrees. Remove from oven and tent with foil; let rest at least 5 minutes before slicing and serving.
Chef’s tip: Know the difference between a pork tenderloin and a pork loin. The tenderloin is the long, narrow boneless cut of meat that comes from the muscle that runs along the backbone of a pig. These usually weigh about 1½ pounds and are sold two to a packet. The loin is wider, flatter, and comes from the back of the animal. The average weight is about 6–8 pounds.
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