Norma’s notes
- Don't skip making the sauce. It's delicious!
- If you buy several tenderloins at once, bag them individually in the marinade and freeze. When you want to use them, put them in the fridge the night before, then continue with the recipe the next day. Great for busy weekdays!
INGREDIENTS
·
1 pork tenderloin
·
2 Tbsp Dijon mustard
·
2 Tbsp soy sauce
·
3 Tbsp vegetable oil
·
1 Tbsp brown sugar
·
1 clove garlic, minced
·
10-15 cranks freshly cracked pepper
PAN SAUCE
·
1 Tbsp butter
·
1 Tbsp Dijon mustard
·
1 Tbsp brown sugar
· 1 cup vegetable broth
INSTRUCTIONS
1. Stir together the Dijon mustard, soy
sauce, oil, brown sugar, pepper, and minced garlic in a
bowl. Place the pork tenderloin and prepared marinade into a large zip-top bag. Massage the bag to make sure the marinade covers all surfaces of the
tenderloin. Refrigerate for at least two hours or overnight.
2. When you're ready to cook the tenderloin,
heat the oil in a large skillet over medium heat. Preheat the
oven to 375 degrees. Remove the excess marinade from the tenderloin and discard. Then sear the tenderloin in the skillet. Cook the tenderloin for about 5 minutes per side, or until golden brown. Remove the skillet from the heat.
3. Transfer the browned tenderloin to a
baking sheet lined with foil. Bake the tenderloin in the preheated oven for 25-30
minutes or until the internal temperature reaches 145 degrees.
4. While the tenderloin is baking,
prepare the pan sauce. Add the butter to the still-warm skillet (off the heat) and let it melt. Add the Dijon and brown sugar to the skillet. Add the vegetable broth. Place
the skillet over medium heat and whisk until all the browned bits on the bottom of the skillet have dissolved. Simmer, whisking occasionally, until the volume has reduced by about half
(about 15-20 min).
5. When the tenderloin is finished, cover with foil and allow
it to rest out of the oven for 5-10 minutes. Spoon sauce over
top and slice.
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