This is a scrumptious treat that can be cooked in next to no time and is bound to please! What more could you ask?? I served this with roasted apples and baby roasted potatoes tossed in olive oil, thyme, salt and pepper and they disappeared pretty quickly. The apple is wonderful smothered over the slices of pork. In my usual disorganized fashion I forgot to marinate the pork ahead of time, so it really only had about 10 minutes before cooking, it was still delicious, but if you can give it 30 minutes to an hour it's even better. The inspiration for this came from Sophie Wright again, she served hers with roasted pears and parsnips which sounds heavenly.
Honey Mustard Pork Tenderloins, adapted from "Home at 7, Dinner at 8" by Sophie Wright.
1 Pork Tenderloins
1 tablespoon Dijon mustard
1-2 tablespoons runny honey
Juice and zest of a lime
1 fat garlic clove, minced
2-3 tablespoons olive oil
A bag of small new potatoes
3-4 apples, cored but not peeled
A dot of butter for each apple
Heat the oven to 425F
Put all the ingredients from the marinate in a gallon zip lock bag, add the pork and allow to marinate for at least 30 minutes.
In a roasting pan, place the apples, baby potatoes, thyme, olive oil, salt and pepper.
Place a dot of butter in the middle of the cored apple and top with a sprig of thyme.
Put in the oven to roast for approximately 45 minutes or until crispy and delicious. Remove from the oven and give them a good shake once or twice during cooking to make sure they cook evenly.
Place a griddle pan (frying pan if you don't have a griddle pan) on medium to high heat. Do NOT add any oil.
Remove the tenderloins from the marinate and shake off the excess liquid. When the pan is really hot, lay the tenderloins on it and sear at least 2-3 minutes on each side until so that you create a nice crust.
If your tenderloins are pretty thick, transfer them to a roasting pan and finish cooking them in the oven, be careful not to overcook, the internal temperature should be 140. There's nothing worse than dry, stringy pork!
Let the pork rest, covered with aluminum foil for about 10 minutes, slice and serve with the potatoes and apples pipping hot from the oven.