Mustard-Crusted Pork Tenderloin

Sense of Home Kitchen

Mustard-Crusted Pork Tenderloin
~Sense of Home Kitchen, inspired by Gourmet, August 2000~

The pork is tender and the rub is spicy.  Serve this with a salad and potato wedges that have been tossed in olive oil, pepper and salt and roasted at 425° F. until tender.  The left-over sliced tenderloin, smeared with a little mustard, makes excellent sandwiches.

1/4 cup coarse-grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed brown sugar
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon finely grated fresh lemon zest
1 (2 pound) pork tenderloin
1 to 2 tablespoons olive oil
Salt

Preheat oven to 425° F.

Stir together mustard, dry mustard, brown sugar, pepper, and lemon zest.

Pat pork dry and season generously with salt.  Heat oil in a heavy sauté pan over moderately high heat until shimmering hot, then brown pork on all sides, about 30 seconds per side.

Transfer to an oiled shallow baking dish or pan and coat with mustard mixture.

Roast pork in middle of oven until a thermometer inserted into the center of the thickest part registers 145° F. (according to the USDA food safety guidelines).

Allow meat to rest for 3 minutes, then slice and serve.


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