PORK TENDERLOIN DINNER

Pork Tenderloin Dinner

Pork Tenderloin is an inexpensive piece of meat that you can make fancy with little effort.

Pork Tenderloin with Mustard Sauce

Serves 4-6

Ingredients

• 1 ½ - 2 lb Boneless Pork Tenderloin

• 2 Tbsp Grapeseed Oil

• 1 Tsp Seasoned Salt

• 1 Tsp Lemon Pepper

• 1 Tsp Black Pepper

Directions

Preheat the oven to 425°F.

1. Remove any excess fat and silver skin from the surface of the tenderloin. 

2. Mix the seasoned salt, lemon pepper and black pepper in a bowl, rub this all over the tenderloin.

3. In order to get great coloring and flavor, you need to use a cast iron pan.  Heat the cast iron pan with the grapeseed oil over medium high heat.  Add the tenderloin and sear for 2 minutes on the first side and 1 minute on the other side. 

4. Put the pan into the oven for about 14-16 minutes or until the internal temp reaches 145°F.  I like my tenderloin a little pink, but if you prefer it cooked more, keep to an internal temp of no more than 160°F.  

5. Move the tenderloin to a plate and rest for at least 5 minutes covered in foil. By letting the meat rest it allows the juices to redistribute evenly.  Slice and serve with mustard sauce.

6. While the pork tenderloin is cooking in the oven you can start on the mustard sauce.  

Mustard Sauce

Ingredients

• 1 Tbsp Extra Virgin Olive Oil

• 1 small Shallot, diced

• 1 Garlic Clove, minced

• 3 Tbsp White Wine

• ½ c Heavy Cream

• 2 Tbsp Dijon Mustard

• ¼ Tsp Coarse Kosher Salt

• ¼ Tsp Black Pepper

• ¼ c Grated Parmesan Cheese

• 2 Tbsp Fresh Parsley, chopped

Directions

1. Over medium heat add the olive oil into a clean skillet, add the shallot and saute for about 2 minutes then add garlic for 30 seconds.  

2. Add the white wine and cook for 1 minute.  

3. Add cream, dijon, salt and pepper and keep stirring.

4. As it starts to thicken, turn to a simmer and add the parmesan cheese and parsley. Keep stirring, once thickened turn off heat.

Slice the tenderloin and pour some of the sauce over the pork and put the rest in a bowl to serve alongside.

You can saute the pancetta ahead of time and set aside.  Add the Brussel Sprouts and seasonings mix and set aside until next steps.

Brussel Sprouts with Pancetta

Serves 4

Ingredients

• 1 ¼ lbs Brussel Sprouts, cleaned & halved 

• 4 oz Pancetta, diced

• 2 Tsp Lemon Pepper  

• 1 Tsp Garlic Powder   

• 2 Tbsp Extra Virgin Olive Oil

Directions

Preheat the oven to 400°F.

1. Add the pancetta to a 12 inch cast iron frying pan or oven safe skillet over medium heat and cook until crispy.  Remove from the pan and set aside.  

2. Add the brussel sprouts to the empty pan and toss with lemon pepper, garlic powder and pepper and saute for 2-3 minutes.  

3. Add into the oven and cook for 15-20 minutes or until crispy.  

4. Remove from the oven, mix in the pancetta and serve.

You can do the prep on this several hours ahead and leave the potatoes on the sheet pan covered with plastic wrap until ready to cook.

Roasted Baby Potatoes 

Ingredients

• 1 ½ lb bag of baby potatoes

• 1 package Lipton’s onion soup mix

• ¼ c Extra Virgin Olive Oil

• ½ Tsp Black Pepper

• ½ Tsp Garlic Powder

• 1 Tbsp Fresh Parsley, chopped

Directions

Preheat the oven to 400°F.

1. Wash and rinse potatoes and cut potatoes in halves.  

2. Add the potatoes to the bowl and mix in the olive oil, black pepper, garlic powder and onion soup mix.

3. Place the potatoes on a sheet pan sprayed with cooking spray (for less clean up line the pan with aluminum foil).  

4. Bake for 40 minutes - halfway through use a spatula to move the potatoes around.  Garnish with the parsley.