We attempted our first pork tenderloin a few years ago. We rubbed the tenderloin with dried fennel and other spices and stuffed it with dried apricots and then we cooked it…and cooked it…and cooked it. It took two hours longer than the recipe promised for the pork to be done. We sat down to eat at 11pm and I quickly learned that I hate apricots and fennel. In other words, it was a disaster.
A couple years removed from the apricot-fennel disaster of 2007, we decided to give pork tenderloin another try—with a very different recipe. It was delicious! Pork tenderloin has been redeemed. Apricot and fennel, however, remain on my blech list.
Pork tenderloin (whatever size suits your needs)
2 cloves garlic, crushed
1/3 cup Dijon mustard
1 tsp dry mustard
1/3 cup apple cider vinegar
1/3 cup brown sugar
½ cup honey
1 tbsp sesame oil
1 tbsp soy sauce
1. Combine all ingredients (except the pork tenderloin) in a medium bowl. Mix well.
2. Place tenderloin and marinade in a zip-top bag and marinate in the refrigerator for 1-2 hours.
3. Take the tenderloin out of the bag and plop it on a broiling pan. Broil for 20 to 30 minutes, turning once, until the internal temperature reaches 150 to 155ºF. Let pork rest for a few minutes before serving.
4. While the tenderloin is cooking, pour the leftover marinade into a saucepan and boil to reduce.
5. Slice pork into medallions and plate. Top with sauce.