What you will probably notice if you follow this blog is that I like to cook pork. Not that I discriminate from a nice juicy steak or even a healthy vegetarian dish, but pork is a really versatile meat when it comes to cooking. Pork can get a bad reputation for being too high in fat or even unhealthy, but it really just depends on the cut of meat. Personally, when it comes to getting a lean piece of meat (that isn’t chicken) I like to use pork tenderloin. Today, I felt like making something fancy and decided that I would try a new pork tenderloin recipe.
For this concoction I’m going to roast the tenderloin and serve it with a mustard and herb cream sauce, along with some parmesan roasted broccoli and brussel sprouts. Told you this was going to be fancy.
- Pork tenderloin (I had a two pack that weighed almost 3 pounds)
- 1 Tablespoon oregano
- 2-3 Tablespoons of Basil infused Olive Oil (http://www.quailandolive.com/)
- 1 Tablespoon of Garlic Salt
- 1 Teaspoon of black pepper
For the Mustard and Herb Cream Sauce:
- 1 Tablespoon olive oil
- Teaspoon minced garlic
- 1 Teaspoon minced onion
- 1/4 Cup dry white wine
- 1/2 Cup Broth ( I used chicken)
- 2 Tablespoons of Dijon Mustard
- 1/3 Cup heavy whipping cream
- 1 Tablespoon dried parsley
- 1 Tablespoon basil
For the Roasted Veggies:
- 3 Tablespoons regular olive oil
- 1/2 Cup shredded parmesan cheese
- A Pinch of salt and pepper
- 2 Cups of broccoli
- 2 Cups of brussel Sprouts
- Heat oven to 450 Degrees F
- Coat the pork tenderloin with the olive oil. Season both side of the meat. Place the tenderloin on a baking sheet and place in the oven.
- Cook for 10 minutes and turn the tenderloin over. Reduce heat to 400 Degrees F and cook another 20-25 minutes.
- While the tenderloin is cooking, coat the brussel sprouts and broccoli with the olive oil and season with the spices. Spread out on a greased baking sheet and put aside.
- Once the tenderloin is cooked through, remove tenderloin from oven and let it rest on a cutting board.
- Place the baking sheet of veggies in the oven. Let veggies roast for 20 minutes at 400 Degrees F.
- While the veggies are cooking prepare the sauce. In a sauce pan saute onion, garlic, and olive oil for 1 minute. Add wine and broth, let it simmer for about 2 minutes. Stir in mustard and cream. Let it simmer for an additional 3-5 minutes. Sauce should be thickening.
- Stir in seasonings and remove from heat.
Once everything is done, slice the pork tenderloin and serve with a side of the roasted veggies. Spoon the sauce over tenderloin and serve.