This started out as a Facelift Friday endeavor.
The “facelift” has since been left roadside, and I’ve gone in for the complete and total post overhaul. Er, re-post. It’s like when you wipe down the counter in your kitchen, then notice how dirty the floor is, and things just spiral out of control until you’re on your hands and knees scrubbing the tiles. I started working on these photos, and in making the recipe, realized that it needed some fixing up.
Most of my other facelifts have gone pretty smoothly – Salted Maple-Bacon Pecans, Pumpkin Smoothies, Bacon, Apple and Sage Stuffed Pork Chops. A quick re-make of the already written recipe, some fresh new photos, and boom, they’re ready to go. That’s how I thought this one would go – but boy was I wrong.
First, let’s start by taking a look at the original photo of the “mustard glazed” pork tenderloin, shall we?
Wow. I mean, really? I put this on the internet for people to look at? This is the most unappetizing thing I’ve seen in quite some time.
Now….let’s try again.
It’s far from perfect, sure. But at least it makes me think of food and doesn’t make me question what it is I’m looking at.
I gave the recipe a facelift too. It’s still got the simplicity of everything cooking in a single pan, but I’ve stepped up the sauce game a bit for both flavor and texture. It results in the pork staying tender and not getting dried out. You can even reserve a bit of the sauce for serving if you like!
My giveaway post closed today – a big thank you to all of you who entered to win! The winner will be announced Monday in my newsletter.
And now…I’m off to the costume store to figure out what I’m going to wear as a costume on Monday night while I coach Crossfit for 5 hours straight! It’s got to be something I can move in, for sure, and doesn’t make me want to wash my face before the night is over (zombie makeup, I’m looking at you.)
Speaking of zombies, did you see the Walking Dead premiere last Sunday?! Ugh. I almost quit the show. I can’t even handle it right now.
- 2 teaspoons pork lard or bacon grease
- 2 lb pork tenderloin
- 2 medium sized sweet potatoes
- 1 red onion
- s & p
- 2 Tablespoons dijon mustard
- 1 1/2 teaspoons sherry or red wine vinegar
- 1 teaspoon honey
- 1 teaspoon olive oil
- 1/4 teaspoon granulated garlic
- Preheat oven to 350.
- Chop the sweet potatoes and onion into large chunks and place in a large bowl with 1 teaspoon of the pork fat; toss to coat.
- Place 1 teaspoon of the lard or grease in a cast iron skillet and heat over medium-high heat on the stove.
- Salt and pepper the tenderloin and sear in the skillet just long enough to form a nice brown crust on the outside. (Approximately 2-3 minutes per side.)
- Remove pan from heat and brush the tenderloin with about two thirds of the mustard glaze.
- Place the potato and onion chunks around the tenderloin.
- Put the skillet in the preheated oven and bake for 20 minutes.
- Remove from oven, baste with remaining sauce, and return to the oven for 10 minutes more, or until the internal temperature of the pork reaches 160°.
- Allow to rest 3-5 minutes before serving.
*For Whole30, omit the honey from the sauce.