Monday, March 1, 2010

Mustard and Black Peppercorn Crusted Pork Tenderloin

The cooking of meat falls to my husband.  I'll relate here as best I can what  he did!


2 - 1lb pork tenderloins, trimmed
1 - 2 Tbsp whole black peppercorns
Whole grain mustards (preferably Spartan Mustard from the National Mustard Museum!)

Preheat the oven to 375

Trim the fat from the pork tenderloins.

With a mortar and pestle crush the peppercorns.

Rub the tenderloins all over with the mustard and then some of the peppercorns.

On the stove top in a pan, brown the tenderloins on all sides over medium high heat.  This helps get a nice crust on the meat.

Put tenderloins in a baking dish and roast in the oven until desired doneness.  Ours was done medium, so to about 140-145 with the meat thermometer.

Let rest and slice thinly.

Note:  one of these days I will have my husband discus the art of cooking meat perfectly.  I know it takes years of practice but he seems to have mastered the skill.  It seems to involve cooking by sense of touch just as much as anything!

No comments: