Friday, April 22, 2011

Creole Dijon Mustard Pork Tenderloin

Once you start thinking about preparing a dish flavored with mustard and the bold taste it brings; you realize mustard fills that void for that savory flavor you are craving.  There are so many varieties of mustards to suit a wide array of palates, you can't go wrong.  

Pork tenderloin lends itself to so many types of sauces and flavors.  It's economical, lean, juicy, tender, easy and quick to prepare.

Always trim the "silver skin" from the pork tenderloin prior to cooking or your tenderloin will be one tough piece of meat.

1 (2 to 3 lb.) boneless pork tenderloin
1/2 cup Dijon mustard
2 tablespoons Creole mustard or brown grain deli mustard
2 tablespoons Green label Lea & Perrins
2 tablespoons lemon juice
1 tablespoon chopped scallions
1/2 teaspoon fennel seeds
1/4 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 tablespoons vegetable or Canola oil

Pre-heat oven to 350 degrees F.



This is my favorite mustard of all time.  It makes great sauces and salad dressings!  If you can't find this in your area, a brown grain deli mustard will work just fine. 



Make this a pantry staple.  It's usually right next to the regular Lea & Perrins.  It's an amazing basting sauce for chicken and pork.  It brings big taste!

 

In a small bowl, mix the mustards, Lea & Perrins, lemon juice, and scallions together.  Add in the fennel seeds.



Add in the ground cinnamon.  Set the sauce aside.  Season the pork loin with Kosher salt and freshly ground black pepper.


Heat the oil in a large oven-proof skillet over medium-high heat.  Sear the pork loin on all sides, approximately 3 to 4 minutes per side.  Brush the mustard sauce on the tenderloin.  Be generous, this is big flavor baby!! 



Roast the tenderloin in the pre-heated 350 degree oven for about 25 to 30 minutes, until the internal temperature reaches 160 degrees.  Ok, I went over just a bit, my bad.


Remove from the oven, tent with foil and allow it to rest for about 10 minutes before slicing.

Low fat, big flavor, not a heavy meal; perfect for Spring.

I wish all of you a joyous and happy Easter!  I will do my best to get around commenting and appreciate all of your visits and comments.


 

8 comments:

Lea Ann said...

Mustards are so fun. With the selection of flavors, I never quite know what to do, so rely on their websites or recommendations like this. This looks and sounds absolutely fabulous. Bookmarked!

Sam @ My Carolina Kitchen said...

We love anything with mustard. I'm not crazy about the yellow ball park mustard though. It's only good on hot dogs. Wish I could find Creole mustard in our store here. I have to "import" it. Great pork recipe Katherine.
Sam

gigi said...

Yum! Happy Easter weekend to you too. Enjoy!

The Japanese Redneck said...

I luv mustard. I do bet that creole mustard just makes it so right.

Marguerite said...

Looks divine! I'l have to look for that Lea and Perrins sauce. Have a Happy Easter, cher!

Big Dude said...

Looks great Katherine. I finally found and bought some creole mustard recently

Claudia said...

I'm so glad you posted this - I love mustard and I am always pleased to see it featured because I actually love something that is not laden with fat. And you are right - this is the perfect accompaniment to pork. Happy Easter!

Chris said...

Mustard and pork go together perfectly in my tastes. Creole mustard even more so!