Quick cooking, lean and a blank canvas for flavors – pork tenderloin is a great protein for weeknight cooking. Our French Mustard Herb Blend creates a delicious, herb-rich exterior while our Fig Balsamic Vinegar creates a wonderful glaze. We love this pork tenderloin with our Bourbon Smashed Sweet Potatoes. It’s lovely tucked onto sandwiches. From weeknights to entertaining to the holiday table, this pork tenderloin does it all.
Time: 1 hour
Serves 2-4Rating
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Loading...| 1 package pork tenderloin, trimmed | |
| French Mustard Herb Blend | |
| Salt | |
| Caramelized Onion Avocado Oil | |
| 1/2 cup Fig Balsamic Vinegar | |
| 1/2 cup stock | |
| 1 Tbl butter | |
| Fresh rosemary sprigs |
| 1. | Trim the silver skin from the pork tenderloin. Rub the tenderloin on all sides with French Mustard & Herb Blend and salt. If time allows, do this early in the day and hold in the fridge. When ready to cook, be sure to remove from the fridge 20 minutes prior to take off the chill. |
| 2. | Preheat oven to 375°F. Heat a large cast-iron skillet over medium high heat. Drizzle Caramelized Onion Avocado Oil to coat the bottom of the skillet. Sear the pork tenderloin on all sides until deep golden brown. move to the oven. |
| 3. | Roast for 20 mins or until an instant read thermometer registers 140°F. move the pork tenderloin to a plate. Carefully (the handle is hot) move the skillet back to the burner and set over medium heat. |
| 4. | Pour the stock into the skillet and use a spatula to pick up any browned bits. Add in the Fig Balsamic and rosemary sprigs. Simmer until the mixture is reduced a bit. Drop in the butter in pieces and whisk to create a sauce. |
| 5. | Slice the pork tenderloin and drizzle with the sauce. Serve with sweet potatoes or roasted carrots. Excellent on a sandwich. |
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