Prep 5 mins
Cook 30 mins
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
- 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).
This was so good! Made exactly as directed, although next time I will double the gravy ingredients. Served with mashed potatoes and roasted asparagus. FANTASTIC!!
I cannot sing the praises of this recipe enough. I am saving it to my favourites as I'm always looking for something to do with pork chops (it's about the cheapest red meat I can get here, so we have it often) and will definitely be doing it again. Not sure that it needs the stint in the oven, but either way, following the recipe to the letter, it was perfect. And the gravy works awesomely on freshly made yorkshire puddings! Reviewed for Photo Tag Winter 2007