There are big professional changes afoot for me (that I can't really talk about yet) and like any big change I'm feeling the ripples of it other areas of my life. Just because it's a work-related change doesn't mean that it's not impacting my personal life...and my sleep habits (yawn). The one thing that makes me feel really, truly stable the last little while is hanging out in the kitchen and prepping a meal. This is something I improvised with a Pork Tenderloin (improvising with a cut of meat, strangely enough is not something that was covered in my years studying at the Second City). This glaze turned out so beautifully, I just had to share it.
What you'll need:
Whole Grain Dijon Mustard
1. Heat a small amount of Olive Oil in a non-stick skillet or wok.
2. Season Pork Tenderloin to taste with Salt and Pepper.
3. Sear Pork Tenderloin until it is browned on all sides.
4. Smear top of Pork tenderloin with Whole Grain Dijon Mustard. I used a heaping tablespoon per tenderloin.
5. Cover the mustard with an equal amount of Brown Sugar (or a little more if you like it nice and sticky).
6. Finish it off in the oven at 450 degrees for 20 minutes...and voila! If you have a meat thermometer you want Pork Tenderloin cooked to an internal temperature of 145 degrees.
Flavourful and tender! The glaze also resulted in a lovely, saucy jus. I served it alongside some Roasted Carrots and Asparagus. It would be at home with a nice green salad and some crusty bread as well. Let me know if you try this one!