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Pork Tenderloin

January 10, 2014

How are your resolutions going so far? With the first week of the New Year behind us, we begin reflecting on the goals we set. Whether it’s to lose those extra Holiday pounds or take more time to relax or travel, your ideas for betterment should be in the beginning stages. Like many others, The Meat House resolved to help our customers meat their goals  in 2014, by providing lean meat recipes each day in January. While we have some of our go-to favorites like steak and chicken in the bunch, there’s one lean meat that’s often times overlooked: pork.

Known as “the other white meat”,pork is flavorful but is lower in calories and cholesterol than many other meats and poultry. In fact, pork tenderloin is just as lean as skinless chicken and is considered “extra lean” by government standards. Health benefits aside, it’s downright delicious. With a light texture, yet rich savory taste, pork tenderloin can be paired with a variety of sauces and sides.

To keep up our resolution, we’re offering a lean recipe highlighting pork and a delicious tangy mustard sauce. Enjoy!

Dijon Mustard Pork Loin

Pork Tenderloin

Ingredients

  • 1 (3 to 4 lb) boneless pork tenderloin
  • 3/4 cup Boar’s Head® Delicatessen Mustard (or Dijon)
  • 3 Tbsp vegetable oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp parsley leaves, freshly chopped
  • 1 Tbsp chives, freshly chopped
  • 1 Tbsp tarragon leaves, freshly chopped
  • 2 cloves garlic, minced
  • Original Camp Mix

Directions

  1. Preheat oven to 350 degrees F.
  2. Season the pork tenderloin with Original Camp Mix.
  3. In a small bowl, mix the vinegar, mustard, garlic and herbs together. Reserve mustard sauce for pork.
  4. In a large ovenproof sauté pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

Another reason we love this recipe – it’s simple. Pork tenderloin cooks quickly and is perfect for slicing. Sweet sauces also pair very nicely with pork, so consider using honey mustard instead of Dijon or cook with a few sliced apples, which cook down into your sauce. If you’re cooking for a crowd, plan for about ¾ lb per person.

Running short on time? Several of our Meat House locations offer oven-ready pork rolls stuffed with anything from apple stuffing to a more savory spinach and feta version pictured below :

spinach and feta rolls

Remember this is just the first leg of the resolution race, but we’ll be here until the finish line. Check back on the Butcher’s Blog and Facebook for more lean recipes daily.

Recipe modified from Food Network.
Pork Loin photo from Noble Pig.

7 comments

  1. Great sounding recipe, bookmarked for Sunday, yum!


  2. This Pork Tenderloin recipe looks great, I also like your website food pictures. Thanks Dan


  3. WHAT ON EARTH IS “CAMP MIX”???? Why don’t you give the recipe for it?


    • Hi Marge, we sell Camp Mix in our stores. Here’s a link to what it is: http://www.campmix.com/ (We love it!)


    • Do you sell this CAMP MIX at your MEATHOUSE store in Branford, CT, and if so, what is the cost?


      • Yes we do, it’s $3.49 a bottle and can be used on almost every protein.



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