lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Friday, February 24, 2012

Molasses and Mustard Pork Tenderloin

molasses and mustard pork tenderloinIt had been awhile since we have had pork tenderloin, so I had garlic mustard pork tenderloin on the weekly menu.   I was serving lemon rosemary garlic potatoes with the tenderloin, so I wanted to nix the garlic from the pork tenderloin.  I adapted the recipe from Bon Appetit and I was thrilled with the result.  The added bonus, Miss F and C ate every single bite.  The pork was moist and the crust was sweet with a mustard-y bite.
Molasses and Mustard Pork Tenderloin

¼ cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1 ¾ -pound pork tenderloin

Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty re-sealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.

Preheat the oven to 350 degrees. Sprinkle pork with salt and pepper. Roast the pork until the internal temperature reaches 130 degrees, about 30 to 40 minutes. Remove the pork from the oven and let rest for 10 minutes.

Cut pork crosswise on slight diagonal into ½ inch-thick slices and serve.
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Jessica said...

This sounds like an absolutely perfect combination for pork! Little tangy, sweet, spicy. Yum!

PS. I love the way your weekly menu looks at the top of your page! Hope you're having a blast on your trip!!!

Molly Jean said...

Ooh I like the molasses idea. I've done turkey and pork with Dijon before but never added a sweet element. This sounds delicious.

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