 |
| Pork Tenderloin with Honey Mustard |
 |
| The Queens Headdress with a Rose Sworovski crystal and Padauk wood |
Hello again,
Regarding my latest dinner: it was fantastic!
I went to Giada DeLaurentiis' website
www.giadadelaurentiis.com and perused through her dinner recipes and found a very delicious pork tenderloin recipe.
It was an easy dinner to prepare and an even better one to sit down and have a glass of wine over.
For the cooking wine I used a Placido Pinot Grigio which served the intended purpose.When browning the meat I prefer to lightly sear it thereby keeping the outside of this cut of meat tender. The 160 degree internal meat temperature was spot on and was moist and tender inside and out. Keep as close to this temperature as you can otherwise this cut of meat
will dry out.
So, my wife chose the wine this time and she pared the dinner with a bottle of Chateau Croix-Muoton Jean-Phillippe Janoueix 2010, Bordeaux Superieur. The wine was very deep in color, dry and had good legs. Ann wasn't to crazy about it and I thought it was OK. Let my know what your pairings were if you would please. I always hear from you. I also made Red Lobster garlic cheddar biscuits. Give me a basket of those and a bowl of their lobster bisque and I'm a happy camper.
It has gotten busy these last couple of weeks but I will do better at keeping up with my recipe blogs.
And don't forget to visit my website and see our products. Hey you might even want to pick up a stopper or cutting board. Lastly, I am working on a new coaster design and will be turning a prototype tomorrow. I already have several people interested in them, so if the wine cork coaster is not your cup of tea check these out on my website in about 10 days.
Thank you for all of the page views and I always want to hear about your dinners and what you think about mine. So please keep up the conversations, there great
All the best to you,
Mark
 |
| Searing the meat |
 |
| Now that's biscuits and gravy |
pork tenderloin with honey-mustard sauce
ingredients
8 servings
Pork
Vegetable oil cooking spray
2 (1-pound) pork tenderloins
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons safflower or grapeseed oil
|
Sauce
2 tablespoons safflower or grapeseed oil
3 garlic cloves, minced
2 large shallots, chopped
½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup dry white wine, such as Pinot Grigio
½ cup honey
½ cup Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme leaves
1 tablespoon unsalted butter, at room temperature
|
instructions
Pork
Position an oven rack in the center of the oven and preheat the oven to 400ºF. Spray a heavy baking sheet with vegetable oil cooking spray.
Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160ºF, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices.
|
Sauce
In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar, and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth.
Top the pork slices with the honey mustard sauce and serve.
|
