A roasted tenderloin may be bound with kitchen twine to preserve its shape, particularly if it is to be used as a party meat that is served on a roll, biscuit or cracker.
Servings: 2 - 3 main-course
- 1-pound pork tenderloin
- 2 tablespoons Dijon-style mustard
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Preheat the oven to 400 degrees. Lightly grease a roasting pan with nonstick cooking oil spray.
Use a small, sharp knife to trim the tenderloin of silver skin, fat and membrane; this will take several minutes. Tie crosswise in several places with kitchen twine, if desired. Rub on all sides with the mustard, then season all over with salt and pepper to taste.
Meanwhile, heat the oil and butter in a large, heavy skillet over medium-high heat. Add the tenderloin and brown on all sides; this will take 6 to 8 minutes. Transfer to the prepared pan and bake for 25 to 35 minutes or until the internal temperature of the meat registers 150 to 155 degrees on an instant-read thermometer. Remove from the oven and let the meat rest for 5 to 10 minutes. If the meat has been tied, discard the twine before cutting into slices.
From cookbook author Nathalie Dupree.
Tested by Bonnie S. Benwick.
Email questions to the Food Section at firstname.lastname@example.org.