Pork and honey mustard go together like…well, I don’t know. But they go together really well. Even a hot dog is improved with honey mustard. We should breed pigs with honey mustard blood. Actually, no we shouldn’t, because that would be genetic engineering, and I’m against that. That and low-carb diets.
One thing I am not against, however, is awesome food, and this one lives up to expectations. It’s really easy, and it tastes like a restaurant meal. Mr. Gorilla turned to me several times while we were eating to profess his love, especially for the sauce. I served this dish with honey-buttered rice and garlic spinach, and he put the sauce on everything.
I saw the recipe on Greedy Gourmet, , accompanied by a query that I have posed quite often myself – how do you pick a good piece of pork? She’s absolutely right, it all looks the same. The only way to be sure is to get the tenderloin. Even then, don’t you dare cook it to 165 like the health guidelines say you should – you’ll end up with shoe leather. I like to take mine out of the oven at 145, and let it sit for ten minutes or so. The temperature will continue to rise for a few minutes, and it will still be all nice and juicy.
I adapted the recipe just a tad from the original, mainly in the handling of the meat. I kept the sauce the exact same, and you should too, because it’s awesome. Honestly, the only reason I cooked the meat differently is because I don’t have an ovenproof pan.
Honey Mustard Pork Tenderloin
(slightly adapted, otherwise wholly taken from Greedy Gourmet)
1 pork tenderloin
1/2 cup coarse mustard
3 tablespoons honey
2 tablespoons canola oil
1 cup dry white wine
1 cup heavy cream
4 tablespoons Dijon mustard
salt, pepper, parsley to taste.
Mix the coarse mustard and honey. Add the pork and marinate for two hours or overnight.
Heat the olive oil over medium-high heat, and lightly brown the meat on all sides.
Transfer meat to baking dish (retain drippings in pan), and bake at 350 for about 30 minutes, or until meat thermometer registers 145.
Meanwhile, heat the wine in the pan, and boil until reduced by half.
Add the cream, and boil until thickened a bit, about 7 minutes.
Remove from heat, stir in Dijon mustard, salt, and pepper.
Remove pork from oven and let sit for 10 minutes, then slice into 1/4 inch slices, and top with sauce.
Garnish with parsley, and you’re done! Doesn’t it look fancy?