Howdy folks! It’s been a good week for me… with the possibility of an even better week to come. You are reading a post written by the most recent recipient of the prestigious Employee of the Month award. That’s right, I have a piece of paper that recognizes my awesomeness.
What’s to come? The huge web project I’ve been working on at work has gone viral and I’m hoping it shoots me from being a IT help-desk jockey to an actual Web Developer… considering I’ve only done web development work for the last 6 months, it would be nice to actually get paid appropriately for what I’m doing.
Enough work crap… What we have here is a magnificent pork tenderloin, a cut of meat that I would usually pass on due to the price. Fortunately, for variety’s sake, I caught a sale and bought a ~1.5 lb slab of this juicy beast.
I went for the cheap and easy side dish, which just so happens to cook in the same dish as the main course. I added some potatoes, carrots, and onions with a bit of olive oil and some salt and pepper… everything’s better when it’s easy!
After I tossed that in the oven, I got to sit around and watch TV for 50 minutes. My piece of meat was a bit small, so it cooked a bit quicker than the veggies. I had to take it out and throw the veg back in for an extra 10 minutes.
That gave me enough time to get the sauce together, which really only took about 4 minutes total. A quick mix of plain greek yogurt, low fat mayo (I used miracle whip), honey, and dijon mustard.
Do the ingredients for the sauce sound familiar? I need to find more ways to use honey and dijon!
I was torn between grilling and roasting the pork, but when I started to think about how lazy I was feeling there just was no contest.
Either way, the pork came out incredibly tender and the sauce was very good. My only complaint was that the sauce settled back into a yogurt consistency relatively fast once removed from the heat… so use it fast!
I was actually planning on stuffing this tenderloin with some herbs from the garden, but I apparently don’t have any of that fancy cooking twine in my house… guess what the next pork tenderloin recipe will be?!
Juicy pork tenderloin roasted with potatoes, onions, and carrots… served with a yogurt based sauce with honey and Dijon mustard.
Whisk together the Dijon mustard, chopped rosemary, black pepper, and garlic cloves. Rub the mustard mixture all over the pork and place it in a Ziploc bag and marinate for about 1 hour.
Preheat oven to 375ºF.
Chop the vegetables and throw them in a roasting pan. Lightly coat with olive oil and sprinkle with salt and pepper. Add the pork tenderloin to the middle of the pan and cook in the oven until the pork reaches an internal temperature of 160ºF (about 50 - 60 minutes).
The vegetables might need a bit more time, stab the potatoes with a fork to make sure they are cooked (should be relatively soft in the middle).
Whisk together the yogurt, mayo, Dijon, and honey and heat in a small saucepan over medium high heat. You want it to just heat through so stop before it starts to boil.
Slice pork and serve topped with yogurt sauce.