Here is a great recipe I adapted from one Bobby Flay does! I got inspired while visiting his restaurant Mezza Grill in Las Vegas and knew I had to try to re-create it!
Hope you enjoy!
Hope you enjoy!
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Spiced Pork Tenderloin with Mustard and Molasses Sauce Yield: 4-6
For the Pork:
2 – 1 lb Pork tenderloins
3 Tbsp Smoked Paprika
2 Tbsp Dark Brown Sugar
2 tsp Cumin
2 tsp dry Mustard
1 tsp Chili Powder
½ tsp Salt
1 tsp Pepper
For the Sauce:
3 Tbsp Fancy Molasses
2 Tbsp Red Wine Vinegar
1 heaping Tbsp Dijon grainy mustard
1 Tbsp honey
¼ tsp Salt
½ tsp Pepper
2/3 cup EVOO
- Preheat oven to 350 F. Line shallow pan or cookie sheet with foil.
- Clean pork tenderloin and trim of any fat or silver skin. Pat dry.
- Mix together all spices into a small jar with a lid. Shake to mix well.
- On a large plate or platter, sprinkle ½ of the spice mixture and roll tenderloin in it to make a crust. Set aside. Repeat with the second loin.
- Heat a cast iron or stainless steal fry pan over medium heat. Add enough EVOO to just coat the pan. Sear each tenderloin on all sides. About 2 to 3 minutes on each side. Be careful not to burn, as you just want to make a crust.
- Transfer loins to prepared pan. Roast in oven, uncovered, for 20 to 35 minutes, depending on desired doneness. (I like it cooked to 160 F)
- While pork is in oven, whisk together in a small bowl, the molasses, red wine vinegar, Dijon mustard, honey, salt and pepper.
- While whisking, slowly add the EVOO, making a thickened sauce. (You can also use a small blender, hand blender, or food processor and slowly add the oil in.)
- When pork is cooked, remove from oven and tent with foil. Let rest 15 to 20 minutes.
- Cut each loin into 2-inch medallions.
- Prepare plates with starch and veg. Pour a little of the sauce onto the plate, plate 2 to 3 medallions per plate, resting on the sauce. Drizzle a little more sauce over top of the pork and serve.
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