| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup good olive oil
- 1/2 cup red wine vinegar
- About 1/4 cup fresh parsley leaves
- About 1/4 cup fresh rosemary, leaves stripped and lightly crushed
- 3 tablespoons coarse grain mustard
- 1 tablespoon dry mustard
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground pepper
- Juice of 1 lemon
- 2 pork tenderloins (1 1/2 to 2 pounds each)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups rough, largely chopped root vegetables (Most root vegetables – I used potatoes – will roast just fine with the pork…red onions, sweet potatoes and carrots are a few I’ve tried and been greatly pleased!)
- Buttermilk biscuits, cut in half and toasted, for serving
Instructions
- Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
- Preheat the oven to 375 degrees F.
- After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
- Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 444 |
| Total Fat | 28 g |
| Saturated Fat | 7 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 40 g |
| Cholesterol | 130 mg |
| Sodium | 500 mg |
Reviews
The flavor combination is tasty, and I did use some of the marinade on the veggies. I also gave the veggies extra time to cook. My only add on would be to use a thermometer for the meat. I only cooked one smaller loin and it got more well done than we like.
We really enjoyed this recipe! As the others mentioned, we find that we need to cook it much longer than the recipe says for both the tenderloins and the vegetables. We have used sweet potatoes, onions, carrots and parsnips, and all were excellent! This sauce is savory but also has some sweetness, even without adding sugar.
This recipe was really good but next time I’ll definitely tweak it some more. I added sugar as was suggested in the reviews, next time maybe some honey instead. The root veggies did come out a bit underdone as the reviews also suggested so I’ll start them roasting about 10-15 minutes earlier and add the seared pork once the veggies have gotten a bit ahead. Also, I don’t think I’ll cover it next time. One thing I did do that turned out well this time is once everything was cooked and the pork was resting I puled the veggies from the pan and reduced the liquid, I added a few shakes of red wine vinegar, stirring and scraping the bottom until it thickened. It thickened up nicely and made a really good sauce.
Excellent! James used some zest on the episode, but then he needed to add a pinch of sugar. I left out the zest, but added the pinch of sugar anyway. Cut up potatoes, red onions, and threw in very slender baby carrots. I also poured some of the marinade over the veggies and added some chicken stock before putting the seared tenderloins on top and baking. Unfortunately the veggies weren’t done. Next time I will par-cook the veggies, or bake them covered for 40 minutes before adding the tenderloins, or chop them REALLY small. So great!
I am a big fan of all the ingredients called for in this recipe, however I was not a fan of this particular recipe. My husband liked it, however we will not make this one a regular on our menu.