Dijon Garlic & Herb Pork Fillet

 

I love Pork Tenderloin. Over here it is called Pork Fillet and it is the most tender cut of pork.  It is probably the porcine equivalent of a filet mignon . . .  except it is a lot cheaper of course! 

 

I remember reading in Edna Staebler's cookbook entitled" Food that Schmecks" years ago, how her mother would send her tender slices of rolled, stuffed and roasted pork tenderloin in care packages when she was at University, and how very much they were enjoyed by herself and her room-mates.  

 

She made it sound at once exotic and very delicious! It was not something that we ever had in my home when I was growing up.  I was an adult before I ever had the opportunity to try it, and I fell in love with it at first bite. It is truly my favourite cut of pork.

 

Pork tenderloin might share a few similarities to Pork Loin, but don't be confusing the two cuts of meat. They are not the same thing at all. 

 

Pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. They are not interchangeable in any way. Pork tenderloin is best quickly cooked over fairly high heat, while pork loin lends itself well to slow-roasting or grilling methods. 

 

Pork Loin comes from the meatier back of the animal, whilst Pork Tenderloin is the small muscle that runs just along the spine. 

 

 Overcook either one and you will be ruining a tasty piece of meat.  I do confess that of the two the fillet/or tenderloin is my favourite.  Cooked properly it is always tender and succulent.

 

There is an area of sinew or silverskin that runs along the top of it, which should be removed prior  to cooking it.  Its a relatively easy process when you use a very sharp knife.   

 

You can watch a very good video on how to do just that here.

 

Its really not that hard and if you don't remove it, your meat will buckle.  This way of preparing it that I am sharing with you today makes for a perfect entree for a celebratory dinner or dinner party.  

 

Its very easy to do, with excellent, very tasty results.

  

The trimmed piece of meat is quite simply brushed with Dijon mustard and then with an herb/garlic mixture, prior to roasting it in the oven.

 

 From start to finish it will take about half an hour upon which time you will be rewarded with tender, juicy and flavourful perfectly cooked Pork!

 

*Dijon, Garlic & Herb Pork Tenderloin*

Serves 4

Printable Recipe  

Tender juicy, perfectly cooked pork with a beautifully herby crust!  Quick and easy to do, and healthy too! 

680g Pork Tenderloin, trimmed, sinew and fat discarded (1.5 pounds)

salt and black pepper

1 TBS good Dijon mustard

For the herby crust:

1 1/2 TBS olive oil

3 fat cloves of garlic, peeled and minced

1 tsp each, dried basil and dried oregano flakes

2 tsp dried parsley

1/4 tsp fennel seeds crushed

1/4 tsp coarse black pepper

1/2 tsp coarse sea salt

  

Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking tray with foil.  Place the trimmed pork onto the baking tray and, using a pastry brush, brush it all over with the Dijon mustard.  Whisk together the olive oil, garlic, herbs, salt and black pepper. Brush the pork over the top and sides with this mixture. 

Roast in the preheated oven for 30 to 35  minutes, or until the eternal temperature reaches 62*C/145*F for pink, or 70*C/160*F well done.  Let rest for 5 minutes before slicing to serve with your favourite vegetables on the side.

 

It is beautiful served cut into thick slices along side your favourite sides and vegetables.  You've probably heard the saying "Eat a Rainbow!"  And that is just what we did with roasted sweet potato, and steamed carrots, Brussels sprouts and beetroot.  I added a small baked potato to Todd's.  Todd declared this fabulously delicious. High compliment from him indeed.  This would make a great entree for Valentines dinner. (And for several reasons)  Its quick. Its easy. Its delicious!  Bon Appetit! 

 

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