Pork tenderloins. Roast them, grill them, or cook them under the broiler. While they may appear fancy, they’re simple, easy, and best of all, delicious.
Fresh rhubarb, a tasty compliment to the pork in our first recipe, happens to be in season right now. Lucky for us.
Dijon Pork Tenderloin with Rhubarb Sauce from our archives
Pork:
1 tenderloin, unflavored, about 1 ½ pounds
2 tablespoons Dijon mustard
2 garlic cloves, finely minced
2 teaspoons fresh rosemary, minced
Salt, optional
¾ teaspoon freshly ground black pepper
Rhubarb Sauce:
2 cups fresh rhubarb, sliced
2 tablespoons orange juice
2-3 tablespoons sugar, amount to suit taste
2 teaspoons apple cider vinegar
Preheat oven to 350 degrees.
Remove fresh rosemary needles from the stems. Discard the stems. Chop the needles into as fine a mince as possible.
Make shallow cuts into the pork, about ¼ inch deep. Set tenderloin aside.
Combine the Dijon, minced garlic, minced rosemary, salt and pepper. Rub mixture over pork.
Lightly oil or spray roasting pan and rack. Place pork on rack in the pan. Bake uncovered in preheated 350-degree oven for 45 minutes or until meat thermometer reads 160 degrees. Remove pork when done and let stand 10-15 minutes before slicing.
Meanwhile, at the end of roasting time, make the sauce. Mix all sauce ingredients in a small saucepan. Bring to a boil. Reduce heat, cover, then, simmer for 10-12 minutes, until rhubarb is tender. Serve warm with pork. Makes 3-4 servings.
Our next tenderloin must be marinated overnight. As in our first recipe, this pork should be unflavored, too.
Pork Tenderloin in Spiced Bourbon Sauce from our archives
Marinade
¼ cup bourbon
¼ cup soy sauce
¼ cup brown sugar, packed
3 cloves garlic, minced
¼ Dijon mustard
1 teaspoon fresh ginger, minced
1 teaspoon Worcestershire sauce
¼ cup vegetable oil
Dash of your favorite hot sauce, optional
2 one-pound pork tenderloins, unflavored
Make the marinade: Combine the bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, vegetable oil, and hot sauce, if using. Whisk by hand or mix in the processor. Mix well. Place both tenderloins in the bourbon sauce and marinate overnight in the refrigerator.
Next day, remove tenderloins from marinade right before grilling. Reserve marinade for basting. Grill tenderloins 4 inches from the fire for 16-18 minutes or until pork reaches an internal temperature of 160-165. Baste often while cooking. Do not overcook as the meat will be dry.
If you’d prefer, you can broil this pork. On a broiling pan, set the meat 6 inches under the broiler. Baste often. Meat should reach internal temperature of 160-165 degrees. Again, be careful not to overcook or dry out the pork. You want tender, succulent pork medallions here.
This meat may be served as a main course or as an appetizer atop a piece of fresh French or artisan bread.
Interested in a sauce for your pork appetizer? Make it with mustard.
Mustard Sauce for Pork from our archives
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon finely chopped green onion
1 ½ teaspoons white wine vinegar
Mix all ingredients together. Place in a covered container for a few to several hours in refrigerator. Spread a little sauce on fresh slices of your favorite artisan bread. Top with a ¼ inch slice of room-temperature pork.
Suggestions for Recipe Exchange can be emailed to Ellen Clifford McGuire at emcliffordmcguire@hotmail.com, or mailed to Recipe Exchange, P.O. Box 461, East Longmeadow, MA 01028. For more meal ideas, visit masslive.com/cooking
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June 01, 2020 at 08:50AM
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Recipe Exchange: Pork tenderloin, delicious and oh, so easy - masslive.com
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