On Sundays I’m usually exhausted. I find leading worship to be hard work! As a result I’m always in need of a nap on Sunday afternoons. This means I’m need something quick, easy and healthy to prepare for the family or else my boys will starve! This recipe hits the mark in every way. It looks beautiful when finished and I hope you enjoy it too! I must once again thank Chef Michael Smith for this recipe. I have been using his book The Best of Chef at Home a lot lately as it has simple great recipes.
- 2 pork tenderloins
- 1/2 c orange juice concentrate
- 1/2 c grainy mustard
Instructions for the Marinade:
- Whisk the grainy mustard and orange juice concentrate together until mixed well.
- Lightly season the pork with salt and pepper.
- Place the pork in a bowl or Ziploc bag with the marinade.
- Marinade in the fridge for a few hours.
Instructions for cooking:
- Preheat the oven to 375
- Line a cookie sheet with aluminum foil.
- Spray the foil with cooking spray to prevent sticking.
- Place pork on the sheet and put in the oven for 20-40 minutes.
- Do not overcook!
- Take the meat out and let rest for 5 minutes before serving.
The reason for the big variation in cooking time is directly related to the size of your pork tenderloin. Tonight we had huge pork tenderloins that took 45 minutes to finish. When we have smaller cuts it takes much less time. Use your own judgement and check on it regularly to make sure it doesn’t get too well done.
This pork is delightful when served with a salad and a whole grain baguette. I usually finish the meal with a light apple crisp. I have a very easy, flour free recipe I like to use but I didn’t get to it today. Maybe someday I’ll post that as well!