Pork Tenderloin Help
This is my (Cajun) family's recipe. It sounds weird but trust me, it tastes amazing. The mustard makes an great crust that smells incredible, is very tasty and keeps the pork moist. More than any other dish I cook, when I am making this tenderloin and people come in the house I hear ‘Oh my goodness, what is in the oven?’
If you have time to prep it the night before (or morning of), excellent! But if you need to do it right before, it will still be wonderful.
1 pork tenderloin
Salt and pepper
Make slits all over the tenderloin with the end of a sharp knife.
Stuff each slit with a slice of garlic and a slice of Serrano pepper.
Liberally cover the tenderloin with salt and pepper, and then slather it with French’s Yellow Mustard. (Use your hands, they will get all messy, it’s fun)
Place in a roasting pan. We roast at 350 degrees. For 2 pounds, I would say about 30 minutes. You do want to be careful with pork, as you can overcook it easier than beef. If you have a thermometer, go for about 145 – 150 degrees, unless you like it more well done. If not, just cut into it at about 25 minutes to see what it looks like, keeping in mind it will cook a little bit more when you take it out of the oven to rest.