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Author Notes: My ex-husband made up this easy, totally delicious way to make pork tenderloin. This is good for a quick supper with the kids, wows em at a big dinner party, makes one fantastic sandwich the next day, or an elegant cold lunch. TODAY I am bringing it to our school pot luck fundraiser - it's that kind of food. It's everything food. —isabel Gillies
Serves 4 (with left-overs, maybe)
- 4 Pork tenderloin (best quality you can get)
- 1 1/2 cups Dijon mustard (really any kind will work)
- 4 tablespoons Curry powder
- good olive oil
- salt & peper
- Pre-heat oven to 350.
- Put tenderloins on a cookie sheet so they are not touching. Drizzle or glug 1/2 of the olive oil over the meat. Let sit.
- in a measuring cup mix the mustard and curry powder. Add olive oil until it turns into a beautiful goop. Add more mustard or curry if it feels unbalanced.
- Pour mixture all over the tenderloins and rub it in. Add the other 1/2 of the oilive oil so it's very slippery and mucky. Make sure the mustard curry mixture is spread evenly on every loin. (but don't worry too much, your 5-year-old will have a ball helping you with this.) Grins salt and pepper all over the pork.
- Put in the oven for 15 minutes.
- Turn the oven to broil and let loins bake in there for about ten minutes, and then turn over. I check if the pork is done by feeling with my finer (if the meat doesn't easily give it's probably done) or by cutting one in half. I like mine on the medium well side, not a lot of pink.
- When done take out and let sit for 15 minutes.
- This is wonderful served with a chutney, or red current jam. It goes with anything, salad, sweet potato mash. The world is your oyster with this pork (but maybe don't serve it with oysters.)
- This recipe was entered in the contest for Your Best Recipe with Mustard