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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
5-pound tenderloin, trimmed of fat
1/2 cup Dijon mustard, plus 4 tablespoons, divided
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon ground fennel seed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup creme fraiche
1 1/2 teaspoons fresh lemon juice
Remove tenderloin from refrigerator and place in a roasting pan about an hour before you're ready to cook. Preheat oven to 450 degrees.
In a small bowl, combine 1/2 cup mustard, oil, rosemary, fennel seed, salt and pepper. Slather the mustard mixture over the top of meat. Roast for about 20 minutes, then check with a meat thermometer; when meat has reached 135 degrees in at least 2 places, it will continue to cook to medium rare after its removed from the oven.
Meanwhile, in a small bowl, make mustard sauce by whisking together remaining 4 tablespoons mustard, creme fraiche and lemon juice. Season lightly with salt, to taste.
Transfer the roast to a carving board, tent loosely with foil, and let meat rest for 10 to 15 minutes before carving into 1/2-inch-thick slices. Serve with the mustard sauce at the table. Serves at least 10.
Horseradish Cream Sauce
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup prepared horseradish
2 teaspoons Dijon mustard
1 medium garlic clove
1/2 teaspoon sugar
Salt and pepper to taste
Mix ingredients in a small bowl. Cover and let stand 1 to 1 1/2 hours.
Makes about 1 cup of sauce.
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ROAST TENDERLOIN WITH CREAMY MUSTARD SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
5-pound tenderloin, trimmed of fat
1/2 cup Dijon mustard, plus 4 tablespoons, divided
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon ground fennel seed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup creme fraiche
1 1/2 teaspoons fresh lemon juice
Remove tenderloin from refrigerator and place in a roasting pan about an hour before you're ready to cook. Preheat oven to 450 degrees.
In a small bowl, combine 1/2 cup mustard, oil, rosemary, fennel seed, salt and pepper. Slather the mustard mixture over the top of meat. Roast for about 20 minutes, then check with a meat thermometer; when meat has reached 135 degrees in at least 2 places, it will continue to cook to medium rare after its removed from the oven.
Meanwhile, in a small bowl, make mustard sauce by whisking together remaining 4 tablespoons mustard, creme fraiche and lemon juice. Season lightly with salt, to taste.
Transfer the roast to a carving board, tent loosely with foil, and let meat rest for 10 to 15 minutes before carving into 1/2-inch-thick slices. Serve with the mustard sauce at the table. Serves at least 10.
Horseradish Cream Sauce
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup prepared horseradish
2 teaspoons Dijon mustard
1 medium garlic clove
1/2 teaspoon sugar
Salt and pepper to taste
Mix ingredients in a small bowl. Cover and let stand 1 to 1 1/2 hours.
Makes about 1 cup of sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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