pork tenderloin: it never lets you down

I have a recipe blog, but I never want to update it, so I figure I'll just merge the two. If you don't like it, too bad.

That said, pork tenderloin is the King of Lean Meats. Or the Queen, depending on how you cook it. This is my new favorite way ...

Honey Dijon-Thyme Pork

1 lb pork tenderloin, trimmed of all visible fat

2 T. honey dijon mustard

1 T. stone ground mustard

5 cloves fresh garlic, pressed

15 sprigs fresh thyme leaves, chopped (not the stems)

1/4 cup dry white wine

1/4 cup milk or fat-free half & half

2 t. flour

1 T. butter

Mix together mustards, garlic and thyme in a large bowl until well combined. Season with sea salt and cracked black pepper.

Slice the pork diagonally into one-inch slices and press into mustard mixture to coat (both sides)

Melt butter in large skillet over medium heat.

Add pork and cook about 5 minutes on each side.

In a small bowl, whisk wine, milk, and flour.

Add to skillet and simmer about 3 minutes until sauce thickens.

Stir continually until it looks like this:

It kind of looks like a pile of dog food in this picture, but it tastes much different. Served with simple steamed broccoli and Brûléed Mashed Sweet Potatoes.

Happy plate.

And I made these yummy cupcakes for dessert. The cake part is a recipe I got from this blog. The frosting is a cream cheese with toasted pecans. Delicious.

I heart baking.