Monday, 06 February 2012

• Pork Tenderloin

  This is a guest post from Thibeault's Table.
  
  

  Pork Tenderloin served on a bed of baby spinach with a light mustard sauce and Parisienne Potatoes.

  This is a very simple dinner. It doesn't take long to make, so it is perfect for a work night.

  
  

  Rub the pork tenderloin with fresh minced garlic and season with salt and lots of coarse ground black pepper. While the oven is heating, peel a couple of Russet Potatoes and cut out balls using a melon baller.

  Add a little oil to a shallow roasting pan and place the tenderloin in a 450°F oven. The tenderloin should be done in about 25 minutes. Turn the roast once or twice.

  
  While the meat is roasting, cook the potatoes.
  
  

  

  Heat butter and olive oil in a shallow skillet, add the potatoes and cook over low/medium heat until the potatoes are golden brown and tender.  Shake the pan often so the potatoes brown evenly.Remove the meat from the pan and set aside to rest.
  
  Place skillet over medium high heat and add a cup of chicken broth and a teaspoon or two of Dijon mustard.  Mix a teaspoon of cornstarch with a little broth or water and stir into sauce. Simmer for a few minutes.
  
  Slice the pork tenderloin and plate, spooning a little of the mustard sauce over each piece.
  
  ENJOY!!!!

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