Molasses Mustard Glazed Pork Tenderloin
People always tell my husband how lucky he is to have a wife that makes him homecooked meals all the time.
The truth is, I only cook dinner about three times a week and the rest of the evenings we get take-out. The thing about only cooking three nights a week {and the sad thing for poor Hubs} is that I'm always on the quest for my next new recipe {or post} and rarely do we revisit some of the deliciousness of dinners past. He'll ask for something that I've made before and he almost always gets shot down.... I've got to get to my next best recipe and unless I haven't posted it yet, it ain't happenin'.
He asked me other day about this pork tenderloin dinner I made probably two years ago and after giving it a few minutes thought, I realized I hadn't shared it here yet....so BINGO! He got his wish for dinner and now your mouth gets to water.
This pork tenderloin is bursting with flavor and is incredibly quick and easy to put together for a weeknight dinner. I served it with some acorn squash that I roasted with butter and brown sugar and a simple side salad. It was absolutely delish!!! It made me want to go back into the archives and pull out some other old favorites too.
Here's how easy it is....
Ingredients:
2 tablespoons molasses
1/3 cup orange juice
½ teaspoon dried mustard
½ teaspoon crushed red pepper
1 tablespoon apple cider vinegar
1 tablespoon mustard, dijon or yellow
1 tablespoon brown sugar
1-1 ½ pounds pork tenderloin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil
Directions:
Preheat oven to 375 degrees on Convection Roast setting.
Whisk together first 7 ingredients and set aside.
Rub pork with salt, pepper and paprika and let sit for 30 minutes.
In a cast iron skillet (or other ovenproof skillet) add olive oil over medium high heat and sear pork for 2-3 minutes on all sides to add texture and browning.
Remove pork from heat and pour sauce over the top and roast in the oven for 12-14 minutes.
Allow pork to sit for 5 minutes, then stir sauce and pan juices together and spoon it over pork. Slice and serve.
