Pork tenderloin or pork filet as it is also called is an extremely tender cut of meat that is normally sold in sealed packages
It is a muscle used more for posture then locomotion hence why it is so tender
Typically you will get 2 per package for a total of 2.5 or 3 pounds of pork
This is a very flavorful cut and lends well to marinades though for this particular recipe we are going very simple
Simple and delicious, so where can you go wrong?
We are starting with 2 tenderloins which weigh a total of 2.5 pounds
Trim off any excess fat and the silver skin which is a silver membrane that can be very tough
Next lay them on a sheet pan tucking the thinner tail section under so you have a more even thickness for more even cooking
I then drizzle them with some extra virgin olive oil and rub it in
Next we will need some kosher salt and ground black pepper
Generously sprinkle both on each loin
Preheat your oven to 450 F
Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter to an oven proof pan
Once the butter is melted and the pan starts to smoke a bit add in your pork and sear 2-3 minutes
Season the back side with more salt and pepper
Flip and sear the other side for 2-3 minutes
You can half flip and sear the sides for a minute each
Place the pan in the oven and cook for 10 minutes to start
While the pork is cooking lets make a glaze
We will need 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of white balsamic vinegar, 2 garlic cloves 1 sprig of fresh rosemary
In place of the white balsamic vinegar you can use champagne vinegar, apple cider vinegar or regular balsamic vinegar
All will work just as good
In a large bowl combine the honey, mustard and vinegar
Add the leaves from the rosemary and the garlic cloves to a food processor
Chop finely and add to the bowl
Whisk to combine
At the 10 minute mark remove the pork from the oven
Looking good
Brush the pork with the glaze
Place the pork back into the oven and cook another 6-8 minutes or until a thermometer inserted into the thickest part registers about 145 F for medium
Remove to a cutting board and allow the meat to rest at least 10 minutes before slicing
Slice and serve this truly tender and delicious pork!
For another great pork tenderloin recipe click on our link below
Enjoy!!!
Simply Sundays! ~ Roast Pork Tenderloins
Ingredients
2.5 pounds of pork tenderloins
kosher salt
ground black pepper
2 tablespoons of extra virgin olive oil (more for rubbing on the pork)
2 tablespoons of butter
3 tablespoons of honey
2 tablespoons of Dijon mustard
1 tablespoon of white balsamic vinegar
2 garlic cloves
1 sprig of fresh rosemary
Directions
Trim off any excess fat and the silver skin from 2 pork tenderloins. Drizzle them with extra virgin olive oil and rub it in. Sprinkle generously with kosher salt and ground black pepper
Preheat oven to 450 F. Heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter in an oven proof pan. Once the butter is melted and the pan is lightly smoking add in your pork and sear 2-3 minutes. Season the back side with more salt and pepper
Flip and sear the other side for 2-3 minutes. You can half flip and sear the sides for a minute each. Place the pan in the oven and cook for 10 minutes to start
In a bowl add 3 tablespoons of honey, 2 tablespoons of Dijon mustard and 1 tablespoon of white balsamic vinegar. In a food processor add in the leaves from 1 sprig of fresh rosemary and 2 garlic cloves. Chop finely. Add to the bowl and whisk to combine
At the 10 minute mark remove the pork from the oven. Brush the pork with the glaze Place the pork back into the oven and cook another 6-8 minutes or until a thermometer inserted into the thickest part registers about 145 F for medium. Remove to a cutting board and allow the meat to rest at least 10 minutes before slicing
Tools used to make this recipe
Architec Gripperwood Cutting Board
KitchenAid 3-Speed Hand Blender
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
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