Served with a zesty vinaigrette, this pork tenderloin recipe is an elegant main dish for any dinner party.
Peppery Pork Tenderloins with Mustard Glaze
Makes 6 Servings
- 4 tablespoons olive oil, divided
- 3 tablespoons Dijon mustard
- 2 (1-pound) pork tenderloins, trimmed
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- Champagne Vinaigrette (recipe follows)
- 2 tablespoons chopped arugula
- Garnish: fresh arugula
- ¼ cup olive oil
- ¼ cup Champagne vinegar
- 1 tablespoon finely diced shallot
- 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Preheat oven to 375°.
- In a small bowl, whisk together 3 tablespoons oil and mustard; set aside.
- Rub remaining 1 tablespoon oil all over pork; rub salt, black pepper, and cayenne all over pork. Let stand for 10 minutes.
- Heat a 12-inch cast-iron skillet over medium-high heat until hot and smoking. Reduce heat to medium. Add pork, and cook, turning frequently, until browned on all sides, about 10 minutes. Brush pork with mustard mixture.
- Bake until an instant-read thermometer registers 145°, about 15 minutes, or to desired degree of doneness. Remove from skillet, and let stand for 10 minutes. (Do not cover as it will sweat off the coating.) Slice and serve with Champagne Vinaigrette and chopped arugula. Garnish with arugula, if desired.
- In a small bowl, whisk together all ingredients. Use immediately.