Perfect Pork Tenderloin RecipeCourse: PorkDifficulty: Easy
Few things smell better when roasting in the kitchen than a succulent herb-baked pork tenderloin, especially since you know that when you pull that juicy piece of meat out of the oven, dripping in delectable juices, the entire family is in for a treat. This versatile, low-fat meat can be prepared in numerous ways by being roasted, grilled, seared, stuffed, stir-fried, chopped to include in other dishes to sliced thin for sandwiches. It works wonderfully as a meat for those who are watching their diet as well since it is high in protein and low in fat.
As a meat with no waste, its mild flavor and tenderness can be dressed up for an elegant dinner party or cooked and sliced thin to take on a picnic. So named because this cylindrical cut comes from the most tender part of the pig along the spine, pork tenderloin has made the jump to being served on special occasions in many households, including at Christmas and Easter.
Pork tenderloin recipes can be as easy or complicated as a cook cares to make them. Using a simple rub or mix of herbs makes it ready to pop in the oven in five minutes, while stuffing a tenderloin with exotic mixtures of vegetables and herbs can take a bit longer, it looks and tastes so wonderful it can make people think you must be an expert chef. For flavor, it is difficult to beat a deliciously roasted and herbed pork tenderloin.
1 pork tenderloins
3 cloves of garlic
3 Tbsp. Dijon mustard
1/4 cup light soy sauce
¼ cup orange juice
2 Tbsp. honey
1 Tbsp. herbs de Provence
3 Tbsp. olive oil
1 tbsp. honey
1 tbsp. Paprika
1 tbsp. chili powder
1 tbsp. Italian seasonings
1 tbsp. granulated garlic
2 tbsp. Dijons mustard
- Rinse the meat in cold water and pat dry with paper towels
- Coat the pork tenderloin with minced garlic and sprinkle with salt. Let the meat rest for 5-10 minutes.
- In the meantime, mix together the Dijons mustard, honey, orange juice, soy sauce and finish with a little olive oil. The meat sauce is ready.
- Put the meat in a container and pour the sauce over it. Put in the refrigerator for 1-2 hours to make it juicier. The longer you keep the meat in the sauce, the better the result will be.
- Mix all topping spices together. In another bowl, mix honey and mustard. Set aside.
- Remove the meat from the container, then pat it dry with paper towels again to remove any remaining sauce.
- Preheat the oven to 220 degrees C° (430 F). Take a baking dish. Brush it with olive oil.
- Brush the meat all over with the honey and mustard mixture. Sprinkle it with spices. Put it in a baking dish and cook for about 50 minutes.
- Cut the finished meat into pieces and garnish with orange slices. Bon appetit!