Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Saturday, August 6, 2016
Mustard helps Dress up Tenderlion
National mustard day is welcomed each year by mustard lovers every where . There is a mustard from everyone from spicy, sweet, exotic, hot and more. What would a hot dog be without a slather of mustard??
Honey and Whole Grain Mustard Pork Tenderloin
Pork tenderloin is one of the easiest cuts of meat to prepare. It is forgiving and delicious.
Pork: 1 pork tenderloin 2 tablespoons whole grain mustard 3 tablespoons honey juice of 1 lemon 2 to 3 garlic cloves, chopped 2 sprigs of thyme (leaves only) 3 tablespoons olive oil Brine: 1 quart water ¼ cup table salt ¼ cup granulated sugar
Preheat the oven to 375 degrees. To brine the pork, prepare a large resealable bag with a quart of water in which you have dissolved ¼ cup salt and ¼ cup sugar. Remove any excess fat or silver from the pork and place the tenderloin in the bag. Seal the bag, place it in a large bowl (to avoid calamity) and place it in the refrigerator for 30 to 45 minutes. Remove the pork from the brine and discard the brine. Rinse off the tenderloin under cool water and pat it dry with a paper towel. Place the tenderloin in an oven proof pan. In a small bowl, combine the mustard, honey, lemon juice, chopped garlic, thyme leaves, and oil. Mix it thoroughly and pour it over the pork. Place the pork in the oven. Roast the pork for approximately 30 minutes, basting it with pan juices every 8 to 10 minutes. If near the end of the cooking time you find that the marinade is starting to burn, cover the dish loosely with foil for the remaining time. I covered mine with ten minutes remaining. When a thermometer in the thickest part of the pork reads 145 degrees, remove the pork from the oven, tent the dish with foil and allow the pork to rest for at least 10 to 15 minutes before carving.