Herbed Roasted Pork Tenderloin (no recipe needed)
I was looking through some old pictures that I had taken for the blog which I never posted. I found this series of pictures that would fit in with the KIS theme from the other day. I use recipes once to see how it works, then rarely after that. I know that some of you out there in Blogland need to/have to have a recipe. Believe me, I understand but you need to break out of your comfort zone and try something without a recipe to build up your confidence. Here is the perfect "recipe" for your "no recipe" meal.
I am a huge fan of pork tenderloin. I could care less about "The Other White Meat" campaign. I just love the stuff and it's extremely easy to play around with. So many herbs, fruits and flavors go perfectly with pork. So let me show you how easy it can be.
Take one naked pork tenderloin (not packaged with any of that disgusting marinade) and clean it up. By cleaning it up I mean, to cut off any unwanted fat and silver skin. You can either use a boning knife (I never use this) or a chef's knife (more my style) or a paring knife (easy for little hands) to get the silver skin off. The silver skin can keep any marinades or seasonings you use on the tenderloin from penetrating it and leaving fabulous flavors behind.
I used whatever I could find to put on the tenderloin to make any coating on the outside stick.
I am a mustard lover from way back when. My dad introduced me to mustard and the lesson continues to this day. At any given time I have at least three different kinds of mustards squirreled away in the refrigerator or the "back-up" stash in the pantry.
I took some mustards and mixed them up on a plate. I then rolled the tenderloin in the mustard making sure it had a healthy coating. Next, I rolled the tenderloin in every herb both fresh and dried that I had in the house. I had a huge bundle of fresh parsley left over from a client's cook day and chopped that up too. Everything was mixed and again laid on a plate for easy rolling.
After the tenderloin is coated, I then took about 2 TBS of olive oil and put it in a hot skillet. I seared the tenderloin on all sizes and popped it into a 450 degree oven in the same skillet I seared in. I set the timer for 10 minutes, tested it for doneness and decided it was a bit too pink and left it in for another 10 minutes. I like my tenderloin slightly pink on the inside. Here are the results. I also cooked some saffron steeped couscous and some garlic sauteed green beans to round out the meal. Pretty tasty for little or no effort and no recipe.
Cook's Note: As Ilva noted in her comment to me-this pork is too rare for anyone to safely eat. I cut open the tenderloin and saw how pink it was, took the picture and then put it back into the oven for yet another 10 minutes. Sorry-I should have noted that when I posted the picture. I looked through the photo files and I only took pictures of the pork this rare. It made a great picture, but not so safe for eating.