Pork Tenderloin with a Spicy Sauce

April 26, 2019 – I love pork. The tenderloin is one of my favorite cuts. What am I saying? I can’t think of anything pork that I don’t love! Well, trotters don’t really do much for me, but other than that I love pork.

I also enjoy experimenting with sauces. I like to include ingredients that would be unexpected. That would not ordinarily be thought of in the company of the other ingredients. And I like my sauces on the spicy side. Way over on the spicy side. This one will be as spicy as you want to make it.

I had a pork tenderloin. It was .93 pound. The cooking time in my recipe is based on a tenderloin of that size. You can adjust the time accordingly to match the weight of the tenderloin you are preparing.

First, a marinade. I decided to marinate my pork in the refrigerator over night.

The sauce I made was uncooked. It took no more than ten minutes or so to put it together. I also made it the day before. When it came time to prepare the meal, there was very little work to do.

Be careful to avoid overcooking pork. While it’s delicious when properly cooked, it can become dry and tasteless if it’s overdone.

And yes, I know it’s not a good picture. I’m using it anyway because it is such a great dish.

Pork Tenderloin with Sauce

1 pork tenderloin

Marinade: 2 tablespoons soy sauce

2 tablespoons sugar

freshly ground black pepper to taste

Marinate the tenderloin for several hours.

Sauce: 1 tablespoon dry mustard

1 tablespoon vinegar

1/2 cup ketchup

1 1/4 teaspoon horseradish (or to taste)

1/4 teaspoon curry powder

2 tablespoons sour cream

To cook the tenderloin: 1 tablespoon olive oil

Preheat the oven to 450.

Add a small amount of olive oil to a heavy skillet. You want a tablespoon or so. No more. Just enough to keep the tenderloin from sticking. Brown the pork over medium heat for about four minutes. Turn it over and brown the other side for about three minutes.

Place the tenderloin in an open, oven proof dish and roast for about fourteen minutes. Let it rest for five to ten minutes after removing it from the oven. Keep in mind that the meat will continue to cook from its own internal heat for a few minutes after it comes out of the oven.

Slice the tenderloin thinly on the diagonal. Drizzle some of the sauce over the meat before serving.

Bon temps!