Easy Dijon Pork Tenderloin

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Pork tenderloin, when done right, is one of my favorite meats to eat. It’s juicy, tasty and salty. So what went wrong? Well, the biggest mistake people make is overcooking. Pork can be pink in the middle. do you know? Pig farmers have been marketing pork as “another white meat” for decades, so much so that people are starting to treat it like chicken. Not such a person! Before this marketing tactic and genetic engineering turned it white, pork was actually a read meat. If it’s pink in the middle, don’t panic. If you’re really worried, test the inside with a meat thermometer. It should reach 145 degrees. That’s it. The chicken was a full 20 degrees higher at 165 degrees. This recipe is super easy and one of my favorite ways to cook tenderloin. It doesn’t get any easier, and the meat really sings.

raw material

1 pork tenderloin (about 1 pound)
salt and pepper
2 tablespoons Dijon mustard

instruct

1. Season the pork tenderloin with salt and a little pepper. Rub the tenderloin with Dijon mustard.

2. Heat grill to high. You want it to be steaming to get the pork to sear well and to seal in the gravy. Fry for about 2 minutes on each side (since it’s round, we think it has 4 sides).

3. Cover with a lid, turn to medium heat, and bake for 5 minutes. Turn one last time, and cook for another 5 minutes (for a total cook time of 18 minutes), or until the internal temperature reaches 140 degrees.

5. Turn off the heat and let it rest for 5 minutes before slicing. The meat will continue to cook while it rests, raising the temperature to the desired 145 degrees. Slice and serve.