How to make perfect pork every time

Brushed with tangy Dijon mustard and coated with aromatic herbs, this pork tenderloin is the most delicious pork you will ever eat. The center is delightfully moist, and the multi-herb crust is crispy and caramelized.

The presentation is guest-worthy-gorgeous, but easy enough for a busy weeknight.

The pork is glazed with a tangy blend of Dijon mustard, Worcestershire sauce, olive oil and oregano, then blanketed with a blend of fresh parsley, rosemary and thyme. After a quick trip to the oven (20 minutes max), the pork is ready to serve alongside a fluffy rice medley, roasted potatoes, buttered carrots, steamed asparagus or a mixed green salad.

The only recipe you’ll ever need: How to make beef chili — with or without beans

Tips for making perfect pork tenderloin

Use pork tenderloin, not pork loin. Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter.

Pork loin looks more like a roast and is about 5 inches in diameter. Aptly named, pork tenderloin is more tender than the loin and, because of its smaller size, cooks in a fraction of the time.

Leave a Comment

Your email address will not be published. Required fields are marked *