I’m a big fan of pork tenderloin and beef tenderloin. Frankly, a few years ago I was afraid to prepare them, because they were always hard, dry and tasteless – I overcooked them.
So I gave up on preparation of pork tenderloin. Until one day, by chance, I discovered video clip of our renowned croatian chef. So I’ve said, let’s give it another try.
I have never regretted it. Juicy, soft and tasty piece of meat with pink inside. Of course, now it took time to convince my husband and my mother, that pink middle within the tenderloin is not blood – well that was a bigger task.
Of course, to the present day, my mother does not want to eat a “medium” roast, it always has to be “well done”. My husband at times has accustomed to the pink inside of fillet, and now even he does not want to eat it differently.
Sage and Mustard Roasted Pork Tenderloin with Roasted Vegetables
Ingredients
- 1 large pork tenderloin trimmed of excess fat, patted dry
- 3 tablespoons brown sugar
- 1 teaspoon dried sage
- 2 cloves garlic minced
- salt and freshly ground black pepper
- 3- 4 potatoes cut into 1,5 cm (1/2 inch) wedges
- 1 large red onion cut into 1,5 cm (1/2 inch) wedges
- 2 medium carrots quartered lengthwise
- 3 tablespoons butter melted
- 240 milliliter chicken broth (1 cup, 8.10 fl oz)
- 2 teaspoons dijon mustard
- 2 tablespoons chopped fresh chives
Instructions
- Preheat to 425 ˚F (220 ˚C). Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, a pinch of salt and a few grinds of black pepper in a bowl; rub all over the pork.
- Toss the potatoes, onion, and carrots with 2 tablespoons melted butter on a baking sheet and season with salt and black pepper. Roast, tossing once, until golden, 20 minutes. Set aside.
- Heat the remaining butter in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables. Reserve the skillet.
- Roast until the potatoes are tender and a thermometer inserted into the center of the pork registers 145˚F ( 65˚C), 11 to 13 minutes.
- Transfer the tenderloin to a platter and cover tightly with aluminum foil.
- Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives, and a few grinds of black pepper.
- Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.
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