Hiya! Happy Tuesday! What are you cooking for supper tonight? Don't know? How's about this pork tenderloin?
Oh, and by the way, we're going 1970s yellow tint on all these pictures. I was a-hungry and didn't stop to properly photograph it.
So this little PT was originally made by my buddy Ginny for one of our cookbook club dinners, it was quite the hit! It's got great flavor, it's easy and it feels super fancy because there's a dipping sauce involved. What is it about a dipping sauce that just makes stuff better? I don't know...but it does.
Dipping sauce makes me think of chicken nuggets. I love chicken nuggets!
But back to PT. It does require a little planning as you have to let it marinate for no more that 90 minutes. Directions like "let marinate for no more than 90 minutes" really flare up my OCD tendencies and cause lots of timer setting. Probably best that I was at work and Brandon is the one that actually put it together. So really...who knows how long it marinated or what was actually in it. Brandon and I are quite different when it comes to following food directions...
Or children should be an interesting mix of lots of conflicting personality traits....
Cajun Pork Tenderloin with Horseradish Mustard Sauce
from Prime Meridian
4 tbl Tabasco sauce
4 tbl teriyaki sauce
2 tbl Worcestershire sauce
1 tbl Cajun seasoning
28 oz pork tenderloin
Combine the seasonings with the pork tenderloin and allow it to marinate for no more than 90 minutes.
Cook using your preferred method, I followed this technique.
Let the pork rest for a bit, slice and serve with the horseradish mustard sauce.
Serving size 6 oz (makes about 5 servings)
Points plus 8
Horseraddish Mustard Sauce
1 cup whipping cream
1/4 dijon mustard
1/4 cup horseradish, drained
juice of 1/2 a lemon
Beat the whipping cream until stiff. Stir in the remaining ingredients. Refrigerate until ready to serve.
Serving size 1/4 cup (makes about 10 servings
Points plus 3