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Author Notes: Probably my favourite cut of meat to cook is Pork Tenderloin. Why? Because it's dang easy, delicious, and the cheaper version of the more expensive cut of meat that most would be lucky to have - the Filet Mignon.
But, let's be honest here, who has the budget for making Filet Mignon at home? I certainly don't. The only time I could even think about indulging, is on the occasion that I'm out for dinner, and want to treat myself. However, that doesn't really happen much either.
That being said, buying a Pork Tenderloin at the supermarket is well within my budget, and can absolutely be tossed in the freezer without losing it's supple texture. (Just don't thaw it in the microwave.... don't thaw anything in the microwave! ~ Mommmmmmmm).
** Silverskin refers to the tough sinew that is found on most tenderloin cuts of meat. It looks silver. It will not break down the same way fat does, and will actually lead to a bit of toughness in a cut of meat that is not supposed to be. To remove it, using a sharp/pointy knife; simply slide your knife-point underneath the silverskin and gently ease your knife blade along the length of the silverskin, then back to release it from the cut of meat. Silverskin is just that, skin - meaning it does not going very deep and is only on the surface - so don't go digging! You can distinguish silverskin from fat (fat should be left on) because fat is usually in little clumps hanging off the piece of meat, rather than looking as though it is a part of the meat itself.**
I sauteed up a bit of kale, and had myself a lovely glass of white wine with this tasty and delicious meal. If you're looking for an easy dish to impress some guests with.... this would be it. It doesn't take long and doesn't require a lot of waiting around in the kitchen. You can still socialize and entertain without screwing this one up. —Ally
Marinated Pork Tenderloin
- 1 pork tenderloin, silver-skin removed
- 1/4 cup light soy sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, roughly chopped
- 1 - 2 teaspoons Sriracha, or your favourite hot sauce
- extra-virgin olive oil, a couple turns of the bowl
- To marinade; In a bowl with a tight-fitting lid, or a large Ziplock bag, whisk together the ingredients listed above. Add your pork tenderloin and coat with the marinade. Cover and refrigerate for an hour or two (I did it before going to the gym - perfect amount of time in my mind).
- To cook; Preheat oven to 400F.
- In a large cast-iron pan, or skillet, heat on medium high heat a couple turns of EVOO. Remove the tenderloin from the marinade and remove any excess (you don't want the marinade to burn). When hot, carefully add in your tenderloin. Sear on both sides until golden brown, then transfer to the oven for 10 minutes.
- When you remove the tenderloin from the oven, set it aside to rest for a couple minutes (don't cut into it right away!). There should still be a slight blush in the centre when you finally do cut into it. I always like to cut on an angle. It makes it prettier and increases the surface area - also helping increase the portion size.
- Serve with some easy sauteed kale, and a warm apple compote (see below).
Easy Apple Compote
- 1 apple, small dice (Fuji or Gala)
- 1/4 cup red onion, thinly sliced into half moons
- 1 teaspoon Dijon mustard
- extra-virgin olive oil
- In a small saute pan, heat a tablespoon of EVOO on medium heat. Add in your red onion and saute until slightly translucent (a minute or 2). Add in your apple, and toss together. Cook for a minute or two more, and then add your Dijon at the last minute. Stir to combine, switch of the heat, and serve with your favourite protein (in this case, Pork Tenderloin!)