With 3 ingredients and only 30 minutes to make after the meat has marinaded, this might be one of the easiest dishes you will ever try. The mustard and the citrus from the orange play perfectly off each other, and the cooking method gives you that wonderful texture change from the crunchy bark on the outside to the juicy tender centre. Pair this with rice or potatoes and your favorite veg and you will have the perfect dinner in under an hour.
Orange Mustard Pork Tenderloin
Credit: Michael Smith – The Best of Chef at Home
Ingredients
- 2 Pork Tenderloins
- 1/2 cup (125ml) frozen orange juice from concentrate
- 1/2 cup (125ml) grainy mustard
- a sprinkle or two of sea salt and fresh ground pepper
- 2 tbsp vegetable oil
Directions
- Whisk the orange juice concentrate and the grainy mustard together
- Season the pork tenderloins with salt and pepper
- pour the marinade over the tenderloins and let them marinade in the fridge for a couple of hours or overnight.
- Preheat your oven to 400ºF
- On the stove-top warm up the oil in a cast iron or oven safe skillet on high heat. Sear the tenderloins on all sides (1-2 minutes per side) then move skillet into the oven and let them roast for approx 20 minutes or until a meat thermometer reads 155ºF (68ºC) at the thickest part
- remove from the oven and let rest for 5 – 10 minutes before slicing
The original version of this recipe calls for it to be done on the grill or just baked in the oven, but I really prefer the pan seared method, as I said in the intro, it gives a wonderful bark to the outside and still leaves your tenderloin tender and juicy on the inside. Please give this recipe a try and then leave me a comment to let me know how it turned out. Enjoy!!
Where to eat and what to cook in the amazing world that is the food scene in Winnipeg 
This looks like the recipe that we really need…there is a little kick to the flavour that has been missing. We will try this next time we have the ingredients…Thanks Alex…
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