Serves 4.
Note: Sweet and tart, the onion-mustard relish pairs beautifully with the Dijon-coated pork tenderloin. From Meredith Deeds.
• 2 tbsp. Dijon mustard
• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 lb. pork tenderloin
• Red Onion-Mustard Relish (recipe follows)
Directions
Preheat oven to 450 degrees. Spray rimmed baking sheet with cooking spray.
In a small bowl, whisk together the mustard, olive oil, salt and pepper.
Trim silver skin or connective tissue off tenderloin with a very sharp thin knife.
Place tenderloin on baking sheet. Coat tenderloin with mustard mixture and roast for 23 to 27 minutes, or until cooked to desired doneness (at least 140 degrees).
Let meat rest for 10 minutes, transfer to a carving board, slice and serve with the Red Onion-Mustard Relish.
Makes 1 3/4 cups
Note: From Meredith Deeds.
• 2 tbsp. unsalted butter
• 2 medium red onions, chopped
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 c. balsamic vinegar
• 1/4 c. sugar
• 3 tbsp. whole grain mustard
Directions
Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the onions, salt and pepper and cook, stirring frequently, for 5 to 7 minutes, or until the onions are beginning to brown.
Reduce the heat to medium and continue to cook, stirring occasionally, for 10 to 15 minutes, or until the onions are browned. Add the vinegar and sugar, and cook for another 5 minutes or until almost all of the liquid has been evaporated. Remove from heat and stir in the mustard.
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