pork tenderloin

[PassInterference]

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!

[BeastMan]

Sounds simple to execute and should be dang good