Wednesday, December 29, 2010

Mustard-Crusted Pork Tenderloin

Napped with a redeye/cranberry gastrique.

Target internal temp 150* ... tented & rested before slicing ... perfect pink, moist and juicy.

Hot out the oven ~ nice mustard/cornmeal crust.

Seasoned, then bronzed (using my new favorite spice: Pig Pen's) ... then slathered with homemade mustard & dusted with a lil' cornmeal and into oven.

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