![]() Heat over medium heat until all the ingredients are incorporated. In a small saucepan add the fig chutney, dijon mustard and rosemary leaves (minced if preferred), sea salt, and one tablespoon of water.Remove pork from pan and place on a cutting board lightly tented with aluminum foil.Roast at 375☏ degrees for 20 minutes per pound or until a meat thermometer inserted in the center of the pork reads 145☏ degrees.To roast, place seasoned pork on a roasting pan with a rack lightly sprayed with non-stick cooking spray. Place pork in the mixing bowl and gently pat the spice mix on all sides of the pork tenderloin.Remove two tablespoons of the rub for another time. Whisk together pork rub spices in a large mixing bowl.Pat dry the pork with paper towels and set aside. With a sharp knife remove silverskin from the pork.Place the pork in the mixing bowl with 2 tablespoons of pork rub. Pat the pork tenderloin with dry paper towels and remove as much moisture as possible. Make sure your knife is sharp enough so that when cutting through this tough tissue, there won’t be any minced-up pieces left behind! STEP 3: RUB THE TENDERLOIN Then you’ll want to cut just below the silver skin and above where it meets with meat. Place your pork on a cutting board and grab a sharp knife. Then remove 2 tablespoons worth for now and place in an airtight container so that you can reuse this spice rub later on! STEP 2: REMOVE THE SILVER SKIN In a large mixing bowl, combine all of the ingredients together until it’s well-mixed. HOW TO MAKE THIS PORK TENDERLOIN WITH DIJON FIG SAUCE STEP 1: MIX THE DRY RUB ![]() fig chutney or store purchased fig preserves.Cook one now and freeze the other for later or cook both tenderloins. Pork tenderloin – pork often comes with two 1-pound pork tenderloins. ![]()
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