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Pork tenderloin with dijon sauce Recipe

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This recipe for Pork tenderloin with dijon sauce is from The Henderson Family Cookbook Project II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Dry rub
Ingredients:  
Ingredients:  
Kosher salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon ground cumin
Directions:
Directions:
In a large skillet, 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. Then place the seared tenderloins onto a baking sheet.
 

Glaze
Ingredients:  
Ingredients:  
1 tablespoons olive oil
1 tablespoon whole grain dijon mustard
1 tablespoon pure maple syrup
1 tablespoon worcestershire sauce
1 tablespoon low-sodium soy sauce
Directions:
Directions:
Brush the prepared glaze mixture over the tenderloins, coating all surfaces. Roast the tenderloins for 15 minutes at 375º, then flip them over. Continue roasting for another 15 minutes on the other side- cooking until the tenderloins reach 145° – 150°F when checked using a digital thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board to rest while you whip up the pan sauce.
 

Sauce
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
2 cloves of garlic, finely minced or pressed
1 tablespoon fresh-squeezed lemon juice
½ cup heavy whipping cream
1 tablespoon whole grain dijon mustard
2 teaspoons dried thyme
Kosher salt & freshly ground black pepper, to taste
1–3 tablespoons water, as needed to thin
Directions:
Directions:
In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt/pepper- to taste. Continue cooking for another 1-2 minutes or so until well incorporated. If sauce is too thick, simply thin out sauce with 1 tablespoon of water at a time until desired consistency is reached. Then remove from heat.
Personal Notes:
Personal Notes:
From Butterbeready.com

 

 

 

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