I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.
Provided by Tracy K
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Rinse tenderloin and pat dry.
- Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
- Use about half the garlic.
- In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
- salt to form a paste.
- Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
- Sprinkle the pork tenderloin with salt and fresh ground black pepper.
- Rub dijon mustard all over surface of the meat.
- Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
- Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
- Add oil, allow oil to get quite hot, just before the smoking point.
- Add the tenderloin to the pan.
- DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
- Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
- Some of the coating will adhere to the pan, that's OK.
- Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
- Allow meat to rest, covered, for about ten minutes before slicing and serving.
- You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
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Rashid Maqbool
[email protected]I didn't like it.
Siotame Taulanga
[email protected]Bland.
Ataur Osman
[email protected]A bit dry.
jojez shem
[email protected]Not bad.
Mistry Jeram
[email protected]Easy and tasty!
Afshe Afridi
[email protected]Perfect for a special occasion.
Babo Tongchongya
[email protected]I'll make this again!
Dilshani Rajapaksha
[email protected]Delicious!
Guy Begay
[email protected]This dish was easy to make and turned out great! The pork was juicy and flavorful, and the crust was crispy. I will definitely be making this again.
Mawejje Baker
[email protected]The pork tenderloin was cooked perfectly, but the crust was a bit bland. I would add more herbs and spices next time.
fenet bisrat
[email protected]This pork tenderloin was a bit dry, but the crust was flavorful. I think I would cook it for a shorter amount of time next time.
Shabbar Mulla
[email protected]I love this recipe! The pork tenderloin is always cooked perfectly and the crust is crispy and flavorful. It's a great dish for a special occasion or a weeknight meal.
MD SHAKIL KHONDOKAR
[email protected]This dish was easy to make and turned out great! The pork was cooked perfectly and the crust was flavorful. I served it with a side of roasted potatoes and green beans.
Juma aktar Juma aktar
[email protected]I'm not a big fan of pork, but this dish changed my mind! The crust was amazing and the pork was so tender and juicy. I will definitely be making this again.
Luya Phiwo
[email protected]This pork tenderloin was delicious! The crust was crispy and flavorful, and the pork was cooked to perfection. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.
Brian Hayford
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the pork and raved about the crust. It was easy to make and I will definitely be making it again.
morsida maria
[email protected]This pork tenderloin was a hit with my family! The herb and mustard crust was flavorful and crispy, and the pork was cooked perfectly. I will definitely be making this dish again.