Photo Finish: Pork Tenderloin!

October 31, 2005

pork-tenderloin-5.jpg

INT. MR. R.’S MANSION–BEDROOM–EVENING

The massive king bed nearly disappears beneath the volumes upon volumes of books and newspapers. The curtains are drawn and the light is so dim that a lone figure laying on the only open space on the bed is barely visible. He faintly resembles Mr. R. under the scruffy beard, only this man seems more portly and full than the fit, handsome actor.

The door to the bedroom creaks open, letting in a blinding stream of light. The man shifts to one side and turns the page of the book he is reading. The deep, baritone voice confirms his identity.

MR. R.

Thanks, Flora.

The woman puts the tray down on top of the books and he hungrily takes a look. A healthy green salad, some red potatoes dressed in rosemary and olive oil, and just pink slices of tender pork dabbed with a creamy mustard sauce. His mouth waters and he reaches for the fork tucked under the plate.

But he freezes before taking a bite. Poking out from under the linen napkin is a picture of Miss A.’s smiling face. Mr. R. slides the dinner items aside to reveal the full cover of the tabloid magazine currently sold on every grocery store shelf across the country.

He inhales deeply at the incriminating photo of the exuberant actress linked tightly to his own arm. The slow exhale is an extended effort to release wrath before speaking again.

MR. R.

Tell Caryn I don’t think this is humorous.

CARYN

Why don’t you tell her yourself?

Mr. R. guility looks up just in time to see his chef offer him a wicked smirk before slamming the door behind her.

Pork Tenderloin with Mustard Sauce

This is another of my mother’s recipes that my sister and I love. Pork tenderloin is one of the simplest dishes to make, and yet it turns out a very elegant, tender meat. If there are leftovers the next day, the pork slices nicely for sandwiches or to top a salad. The mustard sauce grows more intense the longer it sits.

2 pork tenderloins (about 1-1/4 lb each)

1/4 cup soy sauce

1/4 cup bourbon or tequila

2 TB. brown sugar

Sauce:

1/3 cup sour cream

1/3 cup mayonnaise

1 TB. chopped scallions

1 TB. dry mustard

1-1/2 TB. vinegar

1. Combine soy, bourbon (or tequila) and sugar. Mix well. Marinate pork in mixture for 2-3 hours, basting occasionally.

2. Preheat oven to 325 degrees.

3. Remove pork from marinade and bake for 1 hour, basting occasionally with reserve marinade. When internal temperature of 150 degrees is reached, remove from oven and set aside for five minutes (temperature will continue to climb slightly).

4. Combine all sauce ingredients and mix well.

5. Carve pork into thin, diagonal slices and serve with sauce.

Serves 4-6.

10 thoughts on “Photo Finish: Pork Tenderloin!

  1. Cin

    I’ve been waiting and waiting to see what happened after she saw the article ;-p

    Thanks for the recipe too. I have not done much cooking with pork before but this sounds delicious.

    Reply
  2. AKMartin

    I love pork tenderloin: so easy and impressive. But my favourite is actually brining it instead of just plain marinating. Brining really makes the meat so incredibly tender and flavourful. Do you think your bourbon and brown sugar marinade could be adapted into a brine? I am under the impression that almost any marinade could be a brine instead because the salt carries the other flavours into the meat with it. What do you think?

    Reply
  3. tara

    What drama ;)

    What a gorgeous looking tenderloin. My dear S is not a huge fan of pork, but I have been trying to convert him. Surely succulent slices like these will turn his fancy?

    Reply
  4. Dawna

    Caryn, I made this for dinner last night (the Tequila version, since that was what was available). How amazingly delicious. We had it with mushroom risotto and roasted asparagus. I’m a big fan of pork tenderloin, and have a few favourite ways of preparing it. This, however, is definitely going into the “repeats” file. I’m looking forward to some yummy pork sandwiches for lunch tomorrow. Thanks for an easy, fantastic recipe.

    Reply
  5. caryn

    AK, I’m just now learning how to brine meat and all the benefits that go along with it. I think the marinade may serve as its own brine because of all the sodium in the soy sauce. Think that may work?

    Dawna, I love it when someone has a favourable response with a recipe I posted! It’s pretty simple, isn’t it? I’m glad you enjoyed it!!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>