I don’t understand how pork tenderloin is such an inexpensive cut of meat. I can get a 1 1/2 pound tenderloin for $5 at Winco and it’s enough to feed all four of us. I usually get two so I can feed my mom and have leftovers as well! Just be careful not to get pork LOIN… it’s good too, but the cooking times will be way longer.
My mother-in-law, Kay is responsible for this recipe. She had prepared to serve a pork tenderloin with haricot vert and mushrooms for Christmas Eve dinner one year, but had an emergency and wasn’t able to make it. She had all the ingredients and a recipe ready to go and while her kids and husband were tending to the emergency, I made her recipe so they would all have something to eat when they got home.
It was great! I had never even had pork tenderloin and I was shocked how easy and delicious it was to prepare. I usually add it with a glaze of 50/50 grainy mustard and raspberry jam, but just a drizzle of the pan drippings is pretty amazing. It is now a staple in our house and if you don’t know what I’m talking about, you should get in on this…
INGREDIENTS
- 1.5 pounds pork tenderloin
- 1 tablespoon olive oil
- salt and fresh ground black pepper, to taste
- 1/4 white wine (Sauv Blanc or Pinto Gris work well for this)
- 3 Tablespoons grainy mustard
- 3 Tablespoons fruit jam (raspberry or blackberry?)
Pre-heat up a large, oiled frying pan to medium high. Pat the tenderloin dry with paper towels. Season well with kosher salt and ground pepper on all sides (they are sort of triangular). Add it to the hot frying pan and cook about 3 minutes on all sides until a gorgeous dark brown all over.
AIR FRYER INSTRUCTIONS
Preheat your air fryer or conventional oven to 400˚F. Spray the air fryer basket with oil and place the tenderloin in the basket. If it’s too big to fit, you can cut it in half, or bend it around, and place the two pieces side by side. Air-fry the pork for 6 minutes. Flip it over and continue to cook for 4 minutes.
REGULAR OVEN INSTRUCTIONS
Move your frying pan (if it’s oven-safe) into a pre-heated, 400 degree oven. Do not cover the pork. Bake for 10-12 minutes.
BOTH WAYS
While pork is cooking, add white wine to the frying pan and scrape up any meaty bits stuck to the bottom. Let simmer for 5 minutes on med-high heat to boil off the alcohol. Turn off the heat, and whisk in mustard and fruit jam. Transfer to a gravy boat, liquid measuring cup, or something else with a handle and spout.
Check the internal temperature of the pork with a meat thermometer. You will know it’s done when he internal temperature of the pork reaches 145 degrees F.
Transfer the tenderloin to a cutting board, and let it stand for about 5 to 10 minutes before cutting. Slice into 1-inch medallions and serve with a drizzle of the mustard fruit glaze.
Art Farm Oregon 