Friday, November 26, 2010
Dijon & Smoked Sea Salt-Crusted Pork Tenderloin
Hope everyone that celebrated Thanksgiving yesterday had a great day! We definitely did! It was filled with family, laughs, and of course, some amazing food!
One of Andy's friends works for a food-service distributor and will often stop by Andy's music shop to drop off some goodies. One of the recent "goodies" that he's dropped off is a sample pack of Char-Crust Dry Rubs. I've never used them before, and decided to give them a go and was definitely happy with my results! The rub provided a crispy crust on the outside of my chosen protein, and really did seal in the juices because for once, I didn't overcook a pork tenderloin! It was the juiciest, tastiest piece of meat I've cooked in a while. I'd definitely recommend checking out their site!
Hope you all have a fantastic weekend, and if you went out for Black Friday today, hope you got some awesome deals! Me, I'll just stick with the online shopping for right now, hehe.
1 lb. pork tenderloin
1-2 tablespoons olive oil
1 teaspoon oregano
1 clove garlic, minced
1 packet Char Crust - Smoked Sea Salt
In a small bowl, mix together olive oil, dijon, salt, pepper, oregano, and garlic. Rub mixture over pork tenderloin and let sit in the fridge for about 1 hour.
Pat pork tenderloin dry with a paper towel and spread Char Crust packet onto large plate.
Gently roll tenderloin onto char crust salt to coat evenly.
Preheat oven to 375 F.
Heat a large skillet under medium high heat and add 1 tablespoon of olive oil.
Add pork tenderloin and cook for about 3-4 minutes per side, or until all sides are a nice golden brown. Transfer tenderloin to the oven, either in the skillet or place on a baking sheet to finish cooking, about 35-40 minutes, or until cooked through.
Let pork rest for about 5-10 minutes. Slice into medallions and serve with sweet potato cakes or other desired side!
This was definitely delicious. The tenderloin was juicy and quite flavorful, with hind notes of the dijon underneath the smoky and salty layer. I'd definitely recommend this for anyone that's a fan of a juicy pork tenderloin!
Enjoy the weekend guys and see ya back here on Monday!