About this Blog

Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos.

Categories

Awesome Onion Goggles

The Best Pork Tenderloin Ever

title2

Well, one of the best, anyway. We were going to grill this outside but it was all cold and rainy so we opted for the grill pan. The marinade gives it such a good flavor. And I think one of my favorite elements of it was the accumulated juices after letting the pork rest — so excellent poured back over the sliced tenderloin.

Grilled Pork Tenderloin with Molasses and Mustard
From Bon Appétit magazine
1/4 cup mild-flavored (light) molasses
3 tbsp apple cider vinegar, divided
2 tbsp Dijon mustard
2 tbsp coarse-grained mustard
1 3/4-pound pork tenderloin

Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.

Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145 degrees F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 – 10 minutes.

pork

As mentioned in the intro, you can also very easily do this indoors on a grill pan. Just preheat the oven to 375 degrees, while you sear the pork on all sides, stovetop, in a grill pan (about 5-6 minutes).

pork

Then, finish it off in the oven, roasting until the pork reaches 145 degrees — about 10-15 minutes. Let it rest about 10 minutes before serving. Pour any accumulated juices onto the pork before drizzling with the reduced marinade sauce. It’ll make extra-extra moist and tasty!

pork

Speaking of the sauce…
Meanwhile, (as in while you rest the pork), add tablespoon of remaining vinegar to pan with marinade and boil until thickened to sauce consistency, about 5 minutes.

pork

Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle the thickened sauce over. We had this with some sautéed green beans & mushrooms and smashed goat cheese potatoes. Cool weather breaks in the Summer can be fun!

pork

The nuts and tuna that the pork bumped, will be later in the week, I believe. Ina Garten’s Peanut Butter & Jelly bars may also make an appearance.

Oh and belated happy birthday to Je Mange la Ville! My blog turned two years old on July 14th. Terrible Twos! Yeah.

2 comments to The Best Pork Tenderloin Ever

  • MaryT

    Happy Birthday to your blog!!! And I just wanted to say that I just finished reading your ENTIRE blog, all the way back to the beginning (Has taken me a couple of days. LOL) I thoroughly enjoyed it! You have a wonderful writing style and I love your humor. I chuckled out loud many times. Good luck to you and thank you for the many great recipes, beautiful (and very helpful) pics, and cooking tips. I’ll be back to visit frequently. My best, MaryT

  • mlb

    Mary:
    Thanks so much! That’s so nice you you to post.

    Glad you have enjoyed my blog and good luck to you too! :)

    michelle

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>