Random Food Post

Posted on | February 27, 2009 | No Comments

Since I can’t find the printed recipe, I have to go by memory. Here goes:

You need a pork tenderloin, 2 lbs. or so.
Salt & pepper
2 tbs. stone ground mustard
2 tbs. cider vinegar

Tie up the loin and then brown it on all sides.
Mix the vinegar and mustard.
Season loin, brush on mustagar (or should that be vinegard?).

Temp in the oven should be 375. If you used a cast iron pan, keep the loin there and bake it for 45 minutes (I think) but check for proper internal temp of 145F. Since my meat thermometer fatally succumbed to an untimely death, I had to guesstimate. Fortunately, it was fine when I did take it out.

After you remove it from the oven, let it sit, covered with foil, for at least 10 minutes. Slice and serve.

This is meant to be served with vegetable cobbler but last night we had it with applesauce and some orzo tossed with olive oil, salt & pepper and parmesan. I was worried it would be tough, but it was really tender! I enjoyed it and NM asked for seconds.

More notes: I actually doubled the amounts above. One of them went to a friend so I’m happy I tested it last night and it turned out ok. Also, kitchen twine would be good to have. I used sewing thread…um…that was hard. I don’t recommend it.

Category: Foodie Stuff
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