19, Nov 2008
Pepper-crusted Pork Tenderloin

We’ve been cooking pork tenderloin a lot recently. It’s fairly lean meat, and it makes good leftovers. E usually either does a hoisin glaze (like the chicken) or something with rosemary, but we decided to try the classic steak treatment of mustard and cracked black pepper.

pork tenderloin (about 1 lb)
mustard (dijon or similarly spicy mustard rather than something sweeter)
plenty of black peppercorns, coarsely crushed or ground

cut the silver skin off the pork. lay it on a plate and glaze it with some of the mustard. sprinkle with salt and peppercorns to make a crust. lightly brush off extra, flip the pork, and repeat, until the entire tenderloin is crusted. lay in a foil-lined pan and bake in the oven at 400 for about 30 minutes, until the pork is at about 150 degrees internally. let it rest for a few minutes, then slice and serve.
Delicious! Enough of the mustard flavor lingers to give a nice accent, but the main sensation is tender juicy meat and plenty of pepper.