Lyons Family Cookbook

Broiled Pork Tenderloin

PORK

1

lb

pork tenderloin, trimmed

1

tsp

kosher salt

3/4

tsp

vegetable oil

1/4

tsp

pepper

1/8

tsp

baking soda

1

(13 x9") disposable aluminum roasting pan, deep dish

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SUN DRIED SALSA

2

Tbs

oil-packed sun-dried tomatoes, rinsed and chopped fine

2

Tbs

chopped fresh basil

2

Tbs

chopped fresh parsley

2

Tbs

extra-virgin olive oil

1

Tbs

balsamic vinegar

1/2

small shallot, minced

Salt and pepper

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MUSTARD-CREME FRAICHE SAUCE

1/4

cup

crème fraîche

1 1/2

Tbs

Dijon mustard

1 1/2

Tbs

chopped fresh parsley

Salt and pepper

1

Adjust oven rack 4 to 5 inches from broiler element and heat oven to 325 degrees. Fold thin tip of tenderloin under about 2 inches to create uniformly shaped roast. Tie tenderloin crosswise with kitchen twine at 2-inch intervals, making sure folded tip is secured underneath. Trim any excess twine close to meat to prevent it from scorching under the broiler.

2

Mix salt, oil, and pepper in small bowl until salt is evenly coated with oil. Add baking soda and stir until well combined. Rub mixture evenly over pork. Place tenderloin in disposable pan.

3

Turn oven to broil. Immediately place meat in oven and broil tenderloin for 5 minutes. Flip tenderloin and continue to broil until golden brown and meat registers 125 to 130 degrees, 8 to 14 minutes. Remove disposable pan from oven, tent loosely with aluminum foil, and let rest for 10 minutes. Remove twine, slice tenderloin into ½-inch-thick slices, and serve.

4

SUN DRIED SALSA: Combine all ingredients in bowl and season with salt and pepper to taste.

5

MUSTARD CREME FRAICHE SAUCE: Whisk crème fraîche, mustard, and parsley together in bowl. Season with salt and pepper to taste.

We prefer natural pork, but if you use enhanced pork (injected with a salt solution) reduce salt in step 2 to 3/4 teaspoon. A 3-inch-deep aluminum roasting pan is essential. Do not attempt this recipe with a drawer broiler. If you like, serve the pork with our Sun-Dried Tomato and Basil Salsa for Two or our Mustard–Crème Fraîche Sauce for Two (see related content). Serves 2-3, but easily doubled to serve 4-6 by using 2 x 1 lb pork tenderloins in the same pan, and cooking as above. Also double the Rub and Salsa recipes. You can mix and match Salsa Recipes above, making one or both, according to individual tastes.