Page 100

2007 . www.oneroastchicken.com

Recipe 1.13

OneRoastChicken.com presents

Mustard Pork Tenderloin

1.13 Mustard Pork Tenderloin

Continued

Page 101

2007 . www.oneroastchicken.com

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)

Cost to Dijon prepare r eci m spice ustard. ...... pe* s........... ... $2.3 ...... 1 pork. .............. ................ .0.10 .............. oil....... ........ ...... cranb ........................ 9.90 .. er .... Total ry sauce. .. 0.16 . ............ ... 1.88 .... Recip ...............$14.35 e se Eac

h ser

r ving.. ves 4 ... $3.59

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

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)
18

teaspoon ground black pepper (0.60 mL)

Time to make this recipe

Preparation: 13 mins. Marinating time: 20 mins - 8 hrs Cooking time: 20 mins. 1.13 Mustard Pork Tenderloin

Required supplies
frying pan that can go in the oven zipper plastic bag knife, measuring spoons, measuring cups

Continued

Page 102

2007 . www.oneroastchicken.com

Instructions

f 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 find Maille Dijon with tarragon (1) (estragon in French) which eliminates the need to add the tarragon spice separately. Prepare your pork by removing the thick silver skin that can usually be found at one end (2). If you buy your meat from a butcher, you can often ask them to do this for you. A little bit of fat on the meat is fine, 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).

1.13 Mustard Pork Tenderloin

Continued

Page 103

2007 . www.oneroastchicken.com

4
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, turning the bag and squishing the contents occasionally.

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.

1.13 Mustard Pork Tenderloin

Continued

Page 104

2007 . www.oneroastchicken.com

6
To prepare the sauce, you want to use whole berry cranberry sauce (6). You can also make homemade cranberry 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 heated through. This sauce will be served as a condiment beside the pork.

1.13 Mustard Pork Tenderloin

Continued

Page 105

2007 . www.oneroastchicken.com

10

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).

1.13 Mustard Pork Tenderloin

Continued