honey mustard pork tenderloin & asparagus
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Serves 2
Ingredients: Stryker Farm Pork Tenderloin 2 TBSP honey 1 TBSP wholegrain mustard 2 TBSP Dijon mustard plus a !/2 TBSP for the sauce 1 TBSP worchestershire sauce juice from half a lemon fresh rosemary leaves chopped a bundle of asparagus 1 TBSP butter 1 shallot white wine |
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Pork tenderloin is wonderfully versatile, and this honey mustard marinade is only one delicious way to prepare it. Pair it with your favorite vegetable for a complete meal.
Instructions:
If the insides are still pink that's a good thing! (They're allowed to be). Searing the meat and allowing it to rest should seal up all the delicious juices making this cut oh so tender.
Instructions:
- Mix together both mustards, honey, lemon juice and worchestershire. Remove the needle-like leaves of a rosemary sprig and chop well. Add to the marinade and mix thoroughly.
- Drain any blood from the tenderloin in the bag. Place it in a gallon sized plastic bag along with the marinade. Try to marinate for 2 hours and up to overnight. Spending a few extra minutes they night before to marinate makes a big difference.
- After the tenderloin has marinated, heat a cast iron skillet. Sear the tenderloin on all 4 sides for about 3 minutes each. Remove it from the skillet and wrap it in tin foil to rest.
- Add the asparagus to the hot pan along with a very thinly sliced shallot. Add a TBSP of butter. Then add some white wine to deglaze the pan.
- A lot of the wine will cook off as you grill the asparagus. Add wine as it evaporates.
- Rotate the asparagus as they cook. When they're tender and slightly limp remove them from the pan.
- Scrape up the shallots and remaing sauce from the pan and pour it into a small bowl. Mix in a half a TBSP of Dijon mustard.
- After the pork has rested about 10 minutes, open it up and cut it into half inch slices. Any juices that escape add to the sauce.
- Plate the asparagus with the tenderloin and cover the slices with the skillet sauce.
If the insides are still pink that's a good thing! (They're allowed to be). Searing the meat and allowing it to rest should seal up all the delicious juices making this cut oh so tender.
