Dinner on Monday’s are usually pretty simple. I have been to the grocery store the day before so I have plenty of good ingredients and ideas about what to make, but it is the beginning of the week and usually a bit rushed. I spent about an hour at the barn with Pepper, so by the time I got home I needed to whip up something pretty quickly. Pork tenderloin is a pretty quick main, with rice and a salad on the side. I marinaded the pork tenderloin in the following mixture (measurements are approximate, I rarely use my measuring cups, it’s the reason I am not much of a baker):
4 tablespoons Soy Sauce
1 tablespoon Lemon Juice
2 teaspoons chopped garlic (I usually go for fresh, but in this marinade I got lazy and used the stuff out of a jar)
1/4 cup brown sugar
2 tablespoons Dijon mustard
Roll the pork tenderloin in the mixture, making sure that it gets on all the sides and down in the creases, more flavor. I let it stand about 10 minutes while my saute pan was heating up with a little bit of oil in it and the oven was preheating to 400. Once your oven-safe saute pan is heated to medium-high, place the tenderloin into the pan using tongs (the oil and marinade can pop up and burn you if your not careful). Saute and each side, turning to get a nice caramelized outer layer. On the last turn, pop the whole pan into the preheated oven and let it continue to cook for about 25-35 minutes depending on the size of the pork tenderloin. I cooked mine about 30 minutes and it came about medium-well (slightly pink and very juicy in the middle).
I am still trying working on remembering to take a photo of every step. And thinking about a new camera for Christmas.