One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Thursday, February 5, 2009

Caprial & John's Pork with Honey, Mustard, and Herb Glaze

Adapted from Caprial & John's Pork Chops with Honey, Mustard, and Herb Glaze
Serves 6

2 (about 12 ounces each) pork tenderloins
1 tablespoon Herbs de Provence
Salt and cracked black pepper
2 tablespoons extra virgin olive oil

Glaze
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice of 1 lemon
Sea salt
1 tablespoon unsalted butter
1 tablespoon of Dijon mustard

Preheat oven 350°

Rub the pork with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the pork tenderloins and sear well on all sides. Mix honey, garlic, mustard, shallots, lemon juice, lemon zest, and a pinch of sea salt. Pour over the tenderloins, place in the oven and cook, until the pork reaches an internal temperature of 140 degrees about 20-25 minutes. When the meat is cooked, place on a serving dish. Place the pan on the heat and bring to a boil, add the butter, and adjust the seasonings. Slice the pork tenderloins, pour sauce over meat, and serve hot.

8 comments:

once in a blue moon... said...

looks terriff, i have pork in the oven right now~

Lori said...

Thank you! It's such an easy recipe and the pork comes out so juicy.

:-D

La Table De Nana said...

I miss Caprial!

once in a blue moon... said...

my pork was so gross last night i need to refresh my eyes to what a good meal looks like~

pigpigscorner said...

The pork looks amazingly juicy and the sauce sounds wonderful!

Linda said...

Girl...good thing I checked your blog out...I was just going to post this one!
It is a wonderful recipe!
L xoxoxo

La Table De Nana said...

Lori..Linda reminded me of this one..

just recently..and it has become a fave here:)

Thank you both!:)

Lori (All That Splatters) said...

Monique, it's been a long time since I've made it - what perfect weather for this kind of comfort food. I'm glad you reminded me of it, too! :-)

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