Thursday, October 14, 2010

honey mustard pork roast

Sorry about the lack of an update last week, it's mid term season. Luckily it's fall break, so I've got lots of time to bake and stock up on posts for you guys. I was really excited to get home Wednesday being at home is a lot more comfortable and relaxing than being in a dorm. Plus the food is a lot better. About twenty minutes after I got home dad turns to me and says "Mom took a pork loin out of the freezer for dinner what do you wanna do with it." So I was officially in charge of dinner. I've already admitted to being a fan of the pioneer woman and now its time to reveal my other foodie favorite. I love For the Love of Cooking and when dad said pork loin my brain instantly went to this recipe that I had just recently come across. Boy am I glad it did.

Pork Tenderloin with a Honey Mustard Sauce:
1 tsp olive oil
1 pork tenderloin
Sea salt and freshly cracked pepper, to taste
1 tbsp Dijon mustard
1 tbsp grainy mustard
1 1/2 tbsp honey
1 1/2 tbsp apple cider vinegar
1 tbsp apple juice
1 tsp olive oil
2 cloves of garlic, minced

Mix together the Dijon mustard, grainy mustard, honey, apple cider vinegar, apple juice, 1 tsp of olive oil, and minced garlic together in a bowl. Cover and set aside for a few hours.

Remove the silver skin from the pork tenderloin then season with sea salt and freshly cracked pepper.

Preheat the oven to 425 degrees. Heat 1 tsp of olive oil in large cast iron skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides. Place the skillet into the oven, and bake for 15 minutes or until a meat thermometer registers 155-160 degrees (medium) or desired degree of doneness. Let stand for 5 minutes before slicing.

Heat the sauce in a small saucepan over low heat until warmed. Pour sauce over sliced pork.

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