Honey Dijon Pork Tenderloin - Recipes - Dietitian's Corner

Pork Tenderloin are somewhat expensive, but grocery stores usually run sales and you can pick them up for cheap. Plus they come two to a pack!

1 Pork Tenderloin

1 large onion

Brine:

3/4 cup Apple Cider Vinegar

1 1/2 cup water

1 Tbsp Rosemary (better yet, a couple of fresh sprigs if you've got em)

1 Tbsp Garlic Powder

1/2 to 3/4 cup of salt (a guess, shoot for overly salty sea water)

1 tsp curry powder

1 tbsp worcestershire sauce

2 cups of ice

Sauce:

1/4 cup mustard (dijon preferable, but even yellow will work)

1/2 tsp curry powder

1 shake worcestershire sauce

2 tbsp honey

pinch of salt

Prep:

Combine all brine ingredients in a microwave safe container. Microwave on High for about 2 minutes. This is to heat up the liquids so the salt can dissolve and herbs can awaken. Stir brine and taste. If it the nastiest, saltiest, most acidic thing you've ever tasted, good. If not saltier than sea water, add some more salt. Make sure all salt is dissolved and add ice. Make sure liquid has thoroughly cooled before adding...

1 pork tenderloin cut in half to create two equal portions. Trim of any excessive fat and place in brine mixture. If they float, place a spoon or fork on top the meat to help it sink. Cover and refridgerate for ~2 hours. Cutting it in half will help it brine quicker and will cook faster too.

Sauce:

Combine all ingredients. It too sweet add mustard, if too strong add honey to taste.

Cooking:

Preheat oven to 400 F

Cut onion into medium sized chunks, set aside. lightly salt.

Once out of the brine, rinse the meat and pat dry with paper towels. They will have grayed in color and smell distinctly vinegar-y. Heat a cast iron skillet or any pan that can go from stove to oven to medium high heat. NO NONSTICK. Lightly brush oil on pork. Brown all four sides of the tenderloin for 1.5 min on each side. Once done, put in the onion so that it surrounds the pork without covering it. Slide into oven for 25-30 min.

I don't like giving times because it's so vauge. At roughly 20 min in, pour dijon sauce on meat, and any remainder on the onions. If you have a meat thermometer, which you should, pull the pork at 155F. It will be a perfect medium and slightly pink. Let rest under tinfoil for 10 min before slicing, it will climb a few more degrees.

I just made this again last night, as I've been trying to perfect it. I think I've got it right now. you should really try this healthy, delicious way to cook an otherwise easily messed up piece of meat. The brine keeps the meat unbelievably moist and pulling it before 160F will keep it from being a door stop.

Thanks!

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