PassInterference
03-28-2014, 09:51 AM
Recipe lifted from a news website. I'm going to have to try this.
Mustard Pork Tenderloin
Posted: Mar 28, 2014 4:25 AM CDT
Updated: Mar 28, 2014 8:13 AM CDT
Posted by Brandon Artiles - bio | email
Ingredients:
1 pork tenderloin (2 ? lbs.)
Creole to coat tenderloin butter:
1/4 cup water
1/4 cup red wine
2 tablespoons unsalted butter
1/4 cup onion, chopped
1/4 cup green onions, chopped
2 cloves garlic, minced
1/4 cup Creole mustard
4 colored peppers, julienned and roasted (optional)
Directions:
Preheat oven to 350-degrees.
Heat a black skillet with a tablespoon of butter. When hot sear tenderloin on all sides adding additional butter if needed. Remove tenderloin and coat with a thin layer of Creole mustard. Place on rack in shallow baking pan and roast 20 minutes per pound or until internal temperature registers 160-degrees on a meat thermometer.
To prepare mustard sauce, pour juice into a pot on stove. Add water and red wine to pot and bring to a boil. Reduce to a glaze.
Saut? onions and garlic in butter and add to glaze. Blend in Creole mustard and glaze until desired consistency is reached.
Serve mustard sauce with sliced pork and roasted peppers.
*Adapted from an original recipe in The Junior League of Jackson's cookbook Come On In!
Mustard Pork Tenderloin
Posted: Mar 28, 2014 4:25 AM CDT
Updated: Mar 28, 2014 8:13 AM CDT
Posted by Brandon Artiles - bio | email
Ingredients:
1 pork tenderloin (2 ? lbs.)
Creole to coat tenderloin butter:
1/4 cup water
1/4 cup red wine
2 tablespoons unsalted butter
1/4 cup onion, chopped
1/4 cup green onions, chopped
2 cloves garlic, minced
1/4 cup Creole mustard
4 colored peppers, julienned and roasted (optional)
Directions:
Preheat oven to 350-degrees.
Heat a black skillet with a tablespoon of butter. When hot sear tenderloin on all sides adding additional butter if needed. Remove tenderloin and coat with a thin layer of Creole mustard. Place on rack in shallow baking pan and roast 20 minutes per pound or until internal temperature registers 160-degrees on a meat thermometer.
To prepare mustard sauce, pour juice into a pot on stove. Add water and red wine to pot and bring to a boil. Reduce to a glaze.
Saut? onions and garlic in butter and add to glaze. Blend in Creole mustard and glaze until desired consistency is reached.
Serve mustard sauce with sliced pork and roasted peppers.
*Adapted from an original recipe in The Junior League of Jackson's cookbook Come On In!