1 pork tenderloin
3 tbsp brown sugar
1 tbsp whole-grain mustard
3 tbsp Dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 tbsp canola oil
1. Trim the tenderloin of fat if necessary (there should be very little as pork tenderloin is a lean cut of meat). Combine the rest of the ingredients in a bowl and then spread all over the meat. Marinate in the refrigerator for four hours or overnight.
2. One hour before cooking, remove the pork from the refrigerator. Preheat the oven to 400 degrees.
3. Wipe off excess marinade from the meat. Heat the oil in a pan and once you see the first whisp of smoke, add the pork to the pan. Sear on all four sides, about 1-2 minutes each.
4. Place pork on a sheet tray. Roast in the oven for 15-20 minutes, or until a thermometer reaches 145 degrees at the thickest part of the tenderloin.
5. Remove from the oven and allow to rest for 10-15 minutes. Slice and serve.
Enjoy the pork tenderloin alongside couscous with peas, arugula, and lemon zest. A light yet satisfying spring dinner, best enjoyed al fresco with a
glass bottle of crisp white wine.
I did not make a sauce for this dish because I was a) lazy, and b) wanted to serve a dish that showcased the meat.