ISO: ISO Pat-No Cal: I tried the Herb and Mustard crusted pork tenderloin. Delicious! Do you have any

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joe

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advice on keeping the crust on the pork? Most of it stuck to the pan. Before I put it in the oven I scraped it up in chunks and dabbed it back on, lol. My pan may have been too hot.

No harm done because all the flavor ended up in the sauce. I used vermouth and chicken stock to deglaze the pan. I'll try your red wine and cream sauce next time.

The flavors are wonderful, and I'll be making it again since my rosemary bush needs a trim and I still have that stockpile of fennel to use up.

http://www.finerkitchens.com/swap/forum1/43143_Rec_Pan-Roasted_Pork_Tenderloin_with_Herb-and-Mustard_Crust

 
Hi Joe.

I haven't had that problem, with the crust coming off, though I believe one of the reviewers at recipezaar (see link) where I originally found the recipe said it happened to them too. I do make sure I pat the tenderloin dry before applying the coating, don't know if that would make a difference, it's more of a habit.

I'm glad you enjoyed the flavor, and love your idea to deglaze with vermouth because even when I'm out of white wine for deglazing I always have dry vermouth on hand.

http://www.recipezaar.com/41927

 
Joe, I do a pork shoulder in a similar way, and the trick for me is not

to get the outside too brown. Otherwise, the mustard sort of flakes off.

I rub Dijon all over the outside and brown carefully in a little olive oil. Then I throw 4 garlic cloves into a Dutch oven and 2 rosemary branches. I put the pork on top of that, then again, 4 garlics and 1 rosemary on top of the meat. I put the lid on tightly and let it all go at a high simmer for 2 hours. No looking, nothing to do. The meat juices do the braising.

Delicious and moist. And the only part for care, is the browning.

 
Pleeze check out at T & T the pork marinade

It is such a standard in my house. Once again, do not forget the orange zest and mustard seed.

 
It looks great, Denice. Do you bake the tenderloin after marinating or saute it?

 
I bake it. (roast it?) with all the marinade surrounding it and

serve it with cous cous and something green next to it. The cous cous absorbs the marinade and is so yummy!

 
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