Thursday, October 2, 2008

So Sorry!

So sorry for the lack of posts these last few days. Circumstances and bad sinuses are taking priority. Will get back in the groove soon!

But for now - how about a yummy recipe? My whole family looooovvves this meal. Even though none of them likes mustard, they love this. And it's so easy!

Dijon Pork Tenderloin

1 (1 ½ to 2 ½ lb.) pork tenderloin
¼ C. Dijon mustard
Jane’s Crazy Mixed-Up Salt
1 T. oil

Preheat oven to 350 degrees. Season tenderloin with Jane’s salt and coat generously with Dijon mustard. Spray a 9x13 baking dish.

Heat oil in large skillet over medium-high heat. Sear meat on all sides. Transfer meat to prepared baking dish.

Bake in preheated oven for 25 minutes. Turn meat over and continue cooking for 15-10 additional minutes, or until thermometer reaches internal temperature of 155-160 degrees.

After removing from oven, cover with foil and let sit for 10 minutes or so (for juices to redistribute).

Slice and serve.

TIP: I have one of those digital thermometers that you program what temperature you want your meat to reach, and when it does, it beeps, so you don’t have to keep opening the oven and checking it with a regular meat therm. They are about $15 and SO WORTH IT. I use it all the time.

This recipe can also be done on the grill instead of in the oven and it's turns out GREAT!


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