American
Dijon-Spiced Pork Loin
Dijon-Spiced Pork Loin brings lb pork tenderloins, tbsp minced garlic and the rest of the crew together in a recipe that is practical enough for a normal kitchen but still has enough personality to avoid tasting like committee food.
What It Is
This recipe was based off of a close friend, Joe and his love for Pad Thai. What people don't know is that Pad Thai is healthier than it looks and sounds and tastes just as good. Pork loin, Dijon and herbs without unnecessary kitchen theatre.
Origin
This version is connected to as: Canada (Alberta, Saskatchewan).. I keep that connection as part of the recipe’s personality without pretending every dish arrived with a notarized birth certificate.
Fun Fact
The cookbook version really does pair 3 lb pork tenderloins with 3 tbsp minced garlic. That combination comes straight from the original recipe, not from a late-night refrigerator séance.
Ingredients
- 3 lb pork tenderloins
- 3 tbsp minced garlic
- 2 tbsp rosemary
- 2 tbsp grated lemon zest
- 2 tbsp olive oil, separated
- 1 tsp sea salt
- 1 tsp white pepper
- ½ cup beef stock
- ½ cup balsamic vinegar
- 2 tbsp butter
- 2 tbsp capers
Steps
- Preheat the oven to 450ºF.
- Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins. In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
- Transfer to the oven and roast for 12 minutes. Remove pork from the pan and keep warm.
- Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until. Stir in the capers and spoon over pork. Cut the tenderloin into thick 1" slices and serve with balsamic caper sauce over the top. Great with scalloped potatoes, roasted vegetables or a fresh salad.
- Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145ºF-160ºF and allow meat to rest at least 3 minutes. Long Live MUSTARD! The Watermelon Mustard is one of the most Cleanse commonly used Take the juice of apeople condiments. Some watermelon (or about 2 use it rarely so they cups worth), add a leaf of wonder whether mustard mint or basil, 2 cups goes bad. Mustard is very water, ¼ lime because juice unlikely tocup go bad, ice cubes and you have a it doesn’t contain any great watermelon drink ingredients that spoil. that is both loaded However, shelf life ofwith open vitamins and will keep If mustard isn’t indefinite. youstore cool mustard and refreshed. you properly it maintains its quality for longer.
Notes
Taste near the end and adjust. Salt, acid and heat are much easier to add than remove, despite what some of my more enthusiastic recipes occasionally imply.
Substitutions
No specific substitution note is given in the cookbook. Spoon & Scribble option: use comparable vegetables or proteins where practical, while keeping the original cooking method and flavour profile recognizable.
Storage
Cool leftovers promptly and refrigerate in a covered container. Keep crisp garnishes separate whenever possible so tomorrow’s lunch does not become damp architecture.
Freezing
Freeze cooked components in meal-sized airtight portions where practical. Dairy-heavy sauces and fresh garnishes may change texture, so add those fresh after reheating when possible.