Pork Tenderloin With Molasses Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 2 |
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This is quite good served with Acorn Squash With Maple Apple Stuffing. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005. Ingredients:
3/4 lb pork tenderloin |
1/4 cup molasses (i use blackstrap, but you could use light) |
3 tablespoons apple cider vinegar, divided |
2 tablespoons dijon mustard |
2 tablespoons coarse grain mustard |
1 tablespoon olive oil |
Directions:
1. Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
2. Place pork in sip top bag and pour marinade over.
3. Refrigerate for 4 hours (can be made the morning of and marinaded longer).
4. Cook: Preheat oven to 400°F.
5. Drain the marinade into a small saucepan, set aside.
6. Heat the oil in a large heavy skillet over medium high heat.
7. Lightly brown the tenderloin on all sides, about 5 minutes total.
8. Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
9. Remove from oven and place a loose foil tent over the meat.
10. Let rest 5 minutes.
11. In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
12. Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
13. Serve pork thinly sliced with sauce drizzled over top.
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