This 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.
you will ever eat. The center is delightfully moist, and the multi-herb crust is crispy and caramelized.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 , the pork is ready to serve alongside a fluffy rice medley, roasted potatoes, buttered carrots, steamed asparagus or a mixed green salad.Use pork tenderloin, not pork loin.
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. Be sure to remove and discard the silver skin. The silver skin is the shiny white connective tissue that runs along the bottom of the tenderloin, and it doesn’t dissolve during cooking. It’s tough, chewy and not fun to eat. Thankfully, it’s also easy to remove.
First, you need to get your oven nice and hot. The goal is to sear the outside of the pork without overcooking the inside. Pork tenderloin is lean. Fat keeps meat moist. Without fat marbled throughout the meat, your pork tenderloin will dry out quickly. So, hot and fast is the ideal cooking method. In my situation, one was finished at 18 minutes and the other at 20. The two tenderloins were slightly different sizes — barely detectable, but enough to affect the cooking time.
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