Sear-roasted pork tenderloin with a sweet mustard glaze—your ticket to an effortlessly chic dinner, any night of the week or for special occasions.
What You’ll Need To Make Sear-Roasted Pork Tenderloin with Mustard Glaze
The sauce is made using a technique known as “mounting.” This involves gradually whisking cold butter into the nearly completed sauce, allowing it to emulsify seamlessly. This method enriches the sauce, giving it with a glossy appearance and a luxuriously rich consistency. Pair the tenderloin with mashed sweet potatoes and French green beans for an effortlessly elegant meal. Pork tenderloin is a lean and tender boneless cut of meat that is best cooked using quick, high-heat methods, such as grilling or pan-searing. Each loin weighs about one pound, so you will need two of them. Dry sherry is a type of fortified wine that is aged in barrels and has a rich, nutty flavor. In many cuisines, it is used to add depth and complexity to sauces, stews, and marinades. Be sure to use dry sherry rather than cooking sherry or sweet sherry. Cooking sherry is a lower-quality wine that is often heavily salted, and sweet sherry, while delicious as an after-dinner drink, is too sweet to be used in cooking.
Step-by-Step Instructions
In a medium bowl, combine the brown sugar, mustard, sherry, and rosemary. Whisk to combine. Place the tenderloins in a baking dish or bowl. Season all over with 1-1/4 teaspoons salt and pour about one-third of the marinade over top. Turn the tenderloins a few times to coat evenly with the marinade. Marinate for at least 1 hour or as long as overnight (the longer, the better). Cover the remaining marinade and refrigerate until ready to use (it will form the base of the sauce). Heat the oil in a large cast iron or oven-safe skillet over medium-high heat and add both tenderloins. Sear on all sides until nicely browned, 6 to 8 minutes (don’t move the tenderloins around between turns; they will brown better if left alone). Transfer the skillet to a preheated 350°F-oven and cook until the pork registers about 140°F on an instant-read thermometer, 12 to 15 minutes. (To check for doneness without a thermometer, make a slit in the thickest part of the loin; the meat should be mostly white with a slight hint of pale pink, and the juices should run mostly clear.) Meanwhile, pour the remaining marinade into a small skillet and bring to a gentle boil over medium-high heat. Remove the pan from the heat and, stirring constantly, incorporate the butter one piece at a time. Add 1/8 teaspoon salt and a few grinds of pepper. Taste and adjust seasoning if necessary. Remove the skillet from the oven and transfer the tenderloins to a cutting board. Tent with foil and let rest for about 10 minutes, then cut into 1/4- to 1/2-inch slices. Arrange the sliced tenderloin on a platter and drizzle with a bit of the sauce; pass the remaining sauce at the table.
Per serving (6 servings) Calories: 336 Fat: 17 g Saturated fat: 8 g Carbohydrates: 14 g Sugar: 12 g Fiber: 1 g Protein: 28 g Sodium: 438 mg Cholesterol: 111 mg
This is a great meal to have with company or if you need to take a meal to someone- they get one and you get one. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
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