Pork Tenderloin

January 18, 2010

Seared Crusted Roasted

Seared Crusted Roasted

Yesterday, for an after dinner treat – also known as dessert – I made a batch of these. If you haven’t tried my Black Bean Brownies before, you should. I think you might like them. But never mind that. This is a pork post.

For the pre-dessert meal I made this herb and salt crusted, mustard-smeared pork tenderloin. YUM! It’s fast and easy. And a lean protein to accompany mixed winter vegetables.

Serves 2

1 – 240g (just over 1/2 a pound) pork tenderloin

2 teaspoons coconut oil

1 teaspoon coarse sea salt, I used a smoked Maldon sea salt but didn’t note any smokiness

1 tablespoon Dijon mustard

freshly ground black pepper

1 teaspoon fennel seeds

1/2 teaspoon dried rosemary, dried because I didn’t have fresh

a good splash of balsamic vinegar

Pre-heat oven to 450º. Set a heavy frying pan over a high flame and add coconut oil. Let oil melt and shimmer. Meanwhile, sprinkle more than half of the sea salt and grind some fresh pepper over your pork tenderloin. Your shimmering oil will be just beginning to hit the smoking point – perfect. Place the tenderloin in the hot oil, it will hiss and spit like an angry cat! That’s an unappealing comparison, isn’t it? Allow it to sizzle angrily for 3 – 4  minutes and turn to let it hiss and spit on a second side. Sear for a total of seven minutes. Remove from hot pan and cool momentarily. Now, still-hot, pick up the pork and smear messily with the Dijon and then roll in the remaining salt, a bit more pepper and the rosemary and fennel. There is no way to do this cleanly, you must smear and roll with your mucky hands. Return to the hot pan and, not touching the scorching handle with your bare hand (duh… ), place in oven. Roast for about 12 – 15 minutes, thermometer will read 150º for a medium-ish, still slightly pink and very moist doneness. You can take it 10 degrees under or over, given your preference. Keep in mind the temperature of tenderloin, and therefore its doneness, will continue to rise as it rests. Allow the tenderloin to rest at room temperature for at least five minutes. Meanwhile, add the splash of balsamic vinegar to the hot pan, no need to turn the heat on under it as it’s still very hot. Use a fork to mix the vinegar into the sticky bits of herbs and splots of Dijon. Scrape onto a plate. Slice the tenderloin into medallions and place on top of tangy-salty-yummy balsamic pan glaze.

Ready to Roll


6 Responses to “Pork Tenderloin”

  1. katie said

    This looks YUM! I always want to do a pork roast of some sort, and am never entirely sure what to do with this…will try this soon.

  2. Jen said

    I can attest to the black bean brownies! Thank you for sharing your dessert. Can’t wait to try this pork.

  3. jevanshead said

    I was fortunate to sample both of these treats last night. I think some folks forget about the “tender” aspect of pork tenderloin. This was not the case here, Dawne’s recipe could also be called pork butterloin!. Minus the butter of course.

  4. michael said

    I had full intention to go to the farmers market this last saturday and look for the Pork guy to make this recipe, but my wife went into labour that morning and squashed those plans. Had to get the tenderloin from Rio’s friendly meats down the road so that we could make it tonight. June and Christopher agree that it is dee-lish.

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