The pork tenderloin sandwich thread reminded me of a super-delicious recipe that happens to be easy to make.
Ingredients:
One pork tenderloin or roast, tied to fit in Dutch oven or similar.
8-12 oz Dijon mustard
One stick butter
Salt
Black pepper
One bottle white wine, not too sweet
One sprig thyme
How-to:
Melt the butter in Dutch oven on stovetop. Salt and pepper the outside of the loin/roast, then brown on all sides in the butter.
Once brown, remove pan from heat, and meat from pan. Coat on all sides with the Dijon mustard, replace in pan, and add wine to reach almost halfway up meat. Add sprig of thyme.
Cover tightly, and place in 350-degree oven for about 30 minutes per pound of meat.
Result:
You should end up with a mouth-watering piece of pork, eaten as-is with the sauce spooned over the top, or sliced and placed on hearty bread, also with a helping of the sauce as a condiment.
The sauce can also be used as a side, similar to an au jus for a French dip.
Enjoy.
Ingredients:
One pork tenderloin or roast, tied to fit in Dutch oven or similar.
8-12 oz Dijon mustard
One stick butter
Salt
Black pepper
One bottle white wine, not too sweet
One sprig thyme
How-to:
Melt the butter in Dutch oven on stovetop. Salt and pepper the outside of the loin/roast, then brown on all sides in the butter.
Once brown, remove pan from heat, and meat from pan. Coat on all sides with the Dijon mustard, replace in pan, and add wine to reach almost halfway up meat. Add sprig of thyme.
Cover tightly, and place in 350-degree oven for about 30 minutes per pound of meat.
Result:
You should end up with a mouth-watering piece of pork, eaten as-is with the sauce spooned over the top, or sliced and placed on hearty bread, also with a helping of the sauce as a condiment.
The sauce can also be used as a side, similar to an au jus for a French dip.
Enjoy.
