Post by cyberobb99 on Jan 21, 2013 21:57:55 GMT -5
This is simple to prepare but really tasty and tender if done correctly. To start with, pork tenderloins usually come two together and weigh about 1.25 Lbs apiece. We Americans generally eat too much meat at a time. Back in the day I'd have fixed one of this for Debbie and me and finished it all. Now I fix it for Debbie, Vivian and me and we had a couple of slices leftover. I started with one tenderloin and used a sharp knife to cut off the little bit of tendon on one end. I dried it thoroughly with a paper towel, then smeared it liberally with my favorite Gulden's Honey Mustard. (Make your own, if you want....it's easy.) Then I roasted it at 375 for about 30 minutes until it was 145 degrees inside. I can't stress this enough...use a thermometer, monitor it closely and yank it out right at 145. Don't let it overcook, because this is a lean cut that dries out and gets tough easily when overcooked. After cooking I let it rest for 10 minutes in the dish, but if you go over 145 then take it out of the hot dish you cooked it in and transfer it to a new plate or dish that isn't hot. After sitting for 10 minutes slice it 1/3 - 1/2 inch thick on the bias and serve immediately.
I served mine last night with parsleyed egg noodles and sweet corn.
Here are before and after pics for you guys....
Before
I served mine last night with parsleyed egg noodles and sweet corn.
Here are before and after pics for you guys....
Before
