Recipe by justcallmetoni
Recently scored a few pork tenderloins, hard to come by in my neighborhood, and found this recipe in Cooking Light. I have modified the cooking instructions to my preferred technique for perfect pork tenderloin. The results are delicious and pair exceptionally well with mashed or whipped potatoes. Pure comfort food.
- 453.59 g lean pork tenderloin, trimmed
- 14.79 ml fresh coarse ground black pepper
- 9.85 ml olive oil
- cooking spray
- 118.29 ml reduced-sodium fat-free chicken broth
- 118.29 ml dry red wine
- 9.85 ml Dijon mustard
- 4.92 ml tomato paste
- 1.23 ml salt
Directions See How It's Made
- Preheat oven to 425°.
- Heat a cast iron skillet over medium high heat.
- While skillet is heating coat the exterior of the loin with the black pepper. Place olive oil in pan and add the pork and cook for 5-6 minutes, turning so that all sides of the meat are seared. You should hear some sizzling.
- Place the semi-cooked meat and skillet into the pre-heated oven, and bake for 12-16 minutes or until meat thermometer registers 155 degrees (slightly pink). Remove pork from pan and cover with foil and let it rest for 8-10 minutes. (In that time the meat will reach 160 degrees.
- Add broth and remaining ingredients to the cast iron skillet stirring well to scrape the peppery bits into the sauce. Bring to a boil over medium heat, cook until reduced to 1/2 cup (for about 5-8 minutes).