Honey Mustard Tenderloin

Our local supermarket was having a major sale in their meat department yesterday, when we went in to stock up for the weekend. Among the other major wins, we found a massive pork tenderloin for 1/3 its normal cost. So after partitioning it into several pieces and vacuum bagging most of it and putting it in the deep freeze for later reference, I took one serious chunk and set it on a bed of thinly sliced white onion and coated it with a sauce of honey, dijon mustard (or moutarde, as we prefer…) garlic, olive oil, salt and pepper, and put it in a pyrex dish to cook in the oven, covered for about 45 minutes at 350°. Then, I took it out, coated it again with more sauce and put it back in the oven for another hour at 325° to cook nice and slowly, uncovered, to absorb the flavors and stay juicy, but to make a bit of a crust.

To accompany this fine roast, I first tipped and tailed some fresh green beans, then steamed them lightly, and then sautéed them lightly with garlic in some peanut oil until they were just a little bit browned, but still crisp. And, for a starch, I decided to try making a store bought brand of gnocchi (sorry, Gomi) that really wasn’t half bad (and was also on sale :) ) made all the better tossed with a parmesan cream basil sauce also from the store. G&T brought two nice Gundlachs for us to enjoy with the meal, a Pinot and something called a Tempranillo, both of which we quite enjoyed. Dessert was a German chocolate cake which didn’t survive the evening’s Wii-ing.

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