Here is another good way to cook a tenderloin; baked with an herbed honey mustard marinade.
- 2 Tbls honey
- 2 Tbls Dijon mustard
- 2 Tbls olive oil
- 1 Tbls red wine vinegar
- 2 tsp Italian seasoning (dried marjoram, oregeno, etc)
- 3 Tbls water
I pulsed the marinade with my hand blender to get everything incorporated. I added the marinade and a pork tenderloin that had been trimmed of its silverskin to a one gallon Zip-Lock bag and let it rest in the refrigerator. Things got crazy at my house and I ended up letting the pork rest in the marinade for almost two days.
I took the tenderloin out of the refigerator and let it warm on the counter while I heated the oven to 425F. The pork baked for 35 minutes until an internal temperature of 146F was reached. Do not go by my time and temperature as no two ovens are the same. Go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.
The tenderloin was rested for five minutes then sliced into medalions. It was pink, juicy and just about perfect. And yes, pink pork is safe to eat.
One of the problems with marinades is that they do not fully penetrate the meat. Even though this guy marinated for two days it still lacked the “punch” I was looking for. Some people suggest opening the tenderloin up with a butterfly cut before you start the marinade to help the flavor get all the way into the meat.
I went ahead and made up another batch of honey mustard sauced and drizzled it on the pork. I like my honey mustard with a little twang which is why I include some red wine vinegar. The sauce and pork went great with some leftover white rice.
If you are interested in other pork tenderloin marinades I have some listed in the linked post.