Ladies and Gents - Let's think outside the breast... chicken breast, that is. Chicken is gold standard in many kitchens these days, and its easy to see why: its easy to find, easy to prepare, super lean, and almost guaranteed to please even the pickiest palates. But today I'm inviting you to bypass the chicken in favor of the other white meat. Much like chicken, pork tenderloin is readily available (and affordable) in grocery stores, low in fat, high in protein, and equally easy to whip up for weeknight dinner. This is a great go-to recipe using a handful of ingredients that are likely already in your fridge. Personally, I prefer tenderloin grilled to get that nice char and smokey flavor, but its a whole lot easier and just as tasty when roasted in my teeny oven in the comfort of my teeny NYC kitchen. I served it with a few asparagus spears, roasted right along side (one-pan-wonder!)
Enjoy!
Ingredients:
- 1 pork tenderloin (typically come in packs of two. One 1lb tenderloin serves 2)
- 2 Tbsp Dijon mustard
- 1 Tbsp chopped fresh Rosemary
- 1 Tbsp chopped fresh Thyme
- 2 cloves of garlic, minced
- 1 Tbsp Extra-virgin Olive oil
- 1 tsp fresh ground pepper
- 1 tsp salt
Directions:
1) Preheat oven to 475 degrees and make sure oven rack is positioned near bottom
2) In a shallow bowl (or zip lock-bag) combine mustard, rosemary, thyme, garlic, olive oil, salt and pepper.
3) Coat the meat with the mustard mixture and leave it to sit in the marinade for 5-10 minutes
4) Place tenderloin in an oven-safe dish and roast for 15 minutes.
5) Flip the tenderloin and roast for another 10 to 12 minutes (this is a good time to throw in additional veggies to roast along side the pork)
6) Remove from oven (meat should be slightly blush-pink but completely cooked through in the center) and allow meat to rest for about 10 minutes. This ensure its will be nice and juicy when you slice it up.
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