Fabio Leonardi Milling machines take the seeds and skins out of peppers to create a smooth and velvety sauce. Commonly used in Portuguese cuisine this sauce can be treated as a pasta sauce, used in marinades, rice dishes, potato dishes and to accompany barbecued meats.
Brown Sugar and Mustard Glazed Pork Tenderloin
The secret to this recipe is searing the pork which adds a tremendous depth of flavour. With only 6 staple ingredients and this simple method of searing you can achieve restaurant quality flavour at a fraction of the price. Searing is a cooking technique where the surface of the food (usually meat) is introduced to a dry high temperature. Searing allows for caramelization and browning of the outer layer of food. This creates a depth of savory flavour and also seals in the juices resulting in a tender and moist cut of meat.
Olive oil has a lower smoking (burning) point and therefore is not recommended for this recipe as high searing temperatures will be used. Vegetable oil such as sunflower oil is recommended as it has a higher smoking (burning) point which means it can ‘handle’ higher cooking temperatures without creating unwanted smoke and becoming unpleasant in taste.
A tip for cooking meat is tenting the meat (resting the meat) before cutting into it. Foil is used to help keep the meat warm and aids in allowing the tenderloin to continue to gently reach the desired internal temperature of 145° F. By letting the meat rest the juices are reabsorbed back into the tenderloin allowing for a tasty juicy final product.
Lodge Cast Iron cookware is the perfect cooks tool for searing meats at high temperatures. This line comes pre-seasoned – offering all of the benefits of cast iron right out of the box. Considered essential by amateur home cooks, celebrity chefs, and campfire culinary enthusiasts alike, Lodge Cast Iron Cookware is an indispensible tool in any kitchen
Yield: 4 Servings
- 2 lbs pork tenderloin
- ½ tsp salt
- ¼ tsp black pepper
- 3 tablespoons Dijon mustard
- 3 tablespoons brown sugar
- 2 tablespoons sunflower oil
1. Preheat oven to 375°F.
2. Place a 12 inch lodge cast iron skillet on the stove over medium/high heat.
3. Generously season pork tenderloin with salt and pepper.
4. Add oil to skillet. Sear pork for 2 minutes on each side or until golden in colour.
5. While the pork is searing, combine the brown sugar and Dijon mustard in a small bowl.
6. Once pork is seared coat with mustard mixture on all sides.
7. Place in preheated oven and bake for 25 minutes or until the internal temperature reaches between
140° F – 142° F . Remove from oven and tent pork with foil for 10 minutes (place foil over meat on cutting board), allowing the pork to continue to cook and reach an internal temperature of 145° F.
8. Lastly, slice pork and serve with your favourite sides dishes such as: rice, salad, green beans, baked potatoes etc.
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