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 The other day when I came home from, I wanted something I could prepare for supper without much fuss. I scoured through a few websites and then found an easy Marian Burros recipe on the The NY Times Cooking app for Mustard-Glazed Pork Tenderloin. Pork tenderloin is such a versatile cut of meat and it cooks relatively quickly. For this recipe I needed brown sugar, grainy mustard, fresh (or dried) rosemary and dry sherry. Lucky for me, I had all these items in house. The aforementioned ingredients are mixed together to create a marinade. The pork is coated with the marinade and can marinate for as little as 15 minutes or even overnight. I cooked my pork in a cast iron skillet, but you can use a gas grill, charcoal or even your oven’s broiler. Once the meat is done, let it rest so the juices are absorbed back into the meat. After resting, make slices 1/4” to 1/2 inches. The pork came out delicious. However, I think the next time, I’ll brown the meat in the pan, then place in a hot oven to finish. Since the pork is coated with the sugar base marinade, the residual marinade started to overcook in the pan. Some cooks suggested searing on the stovetop then roasting in a 400 degree oven for 10-12 minutes. I cook my pork to an internal temperature of 130-150 degrees, or until it’s just pink in the center. My husband and I really enjoyed this preparation. The marinade gave the pork a nice savory taste with the addition of the fresh rosemary, which was from my garden. The mustard/brown sugar combination made it a bit sweet, yet tangy. Overall a good meal for those busy weeknights. Give it a try.
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