Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust π
Overview:
This delightful recipe for Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust is a testament to the magic that can happen when you combine simple ingredients with a little creativity and love. Developed by a home cook with fresh rosemary, fragrant garlic, and zesty Dijon mustard, this dish is a flavorful journey from your kitchen to your table. Perfect for busy weeknights or special occasions, this pork tenderloin dish promises to impress without keeping you tethered to the stove for hours. Let’s dive into the recipe and uncover the secrets behind its succulent flavor and tender texture!
Nutritional Information:
- Calories: 351.1
- Fat Content: 15.7g
- Saturated Fat Content: 3.7g
- Cholesterol Content: 147.6mg
- Sodium Content: 290.2mg
- Carbohydrate Content: 2.4g
- Fiber Content: 1.3g
- Sugar Content: 0.1g
- Protein Content: 47.9g
Ingredients:
- 1 pork tenderloin
- 2 tablespoons Dijon mustard
- 3 cloves garlic, sliced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fennel seeds
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil
Recipe Instructions:
| Step | Instructions | Time |
|---|---|---|
| 1 | Preheat oven to 450Β°F (230Β°C). | PT0M |
| 2 | Rinse the pork tenderloin and pat it dry with paper towels. | PT0M |
| 3 | Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers. Use about half of the garlic. | PT0M |
| 4 | In a mortar and pestle (or small food processor), mash the fennel seeds and the remaining sliced garlic with about 1 tsp of salt to form a paste. | PT0M |
| 5 | Combine the fennel-garlic mixture with the chopped rosemary; the mixture will be crumbly. | PT0M |
| 6 | Sprinkle salt and freshly ground black pepper over the pork tenderloin. | PT0M |
| 7 | Rub Dijon mustard all over the surface of the meat. | PT0M |
| 8 | Pat the herb mixture onto the surface of the meat; it should adhere to the mustard. | PT0M |
| 9 | Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat until hot. | PT0M |
| 10 | Add olive oil to the skillet and allow it to get quite hot, just before reaching the smoking point. | PT0M |
| 11 | Add the pork tenderloin to the hot skillet. | PT0M |
| 12 | Do not touch the tenderloin for at least two minutes. | PT2M |
| 13 | Using tongs, lift the tenderloin and sear the other sides, repeating until the surface is browned and crusty. | PT5M |
| 14 | Some of the coating may adhere to the pan, which is okay. | PT0M |
| 15 | Place the skillet in the preheated oven and roast for 20 minutes, or until the tenderloin is cooked to your liking (at least 145Β°F or 63Β°C). | PT20M |
| 16 | Allow the meat to rest, covered, for about ten minutes before slicing and serving. | PT10M |
| 17 | Optional: Deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce. | PT0M |
Tips for Success:
- Choose Quality Ingredients: Opt for high-quality pork tenderloin, fresh rosemary, and flavorful Dijon mustard to elevate the dish.
- Don’t Skip the Searing: Searing the pork tenderloin before roasting adds a beautiful crust and seals in the juices for a moist and flavorful result.
- Let it Rest: Allowing the cooked pork tenderloin to rest before slicing ensures that the juices redistribute, resulting in a juicy and tender final product.
- Get Creative with Sides: Serve this delectable pork tenderloin with mashed potatoes and steamed veggies for a balanced meal, or experiment with your favorite side dishes.
Conclusion:
With its aromatic herb-and-mustard crust and tender, juicy interior, this Pan-Roasted Pork Tenderloin is sure to become a staple in your recipe repertoire. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish delivers on flavor and simplicity. So, roll up your sleeves, gather your ingredients, and let the aroma of rosemary and garlic fill your kitchen as you embark on a culinary adventure with this mouthwatering recipe!
