I was thinking about this the other day. How to take one item and make it two separate ways. Since I’m usually cooking for 2 people I tend to have quite a bit of leftovers. And I don’t want to be wasteful with food or my money. The first thing that came to my mind was pork tenderloin.
The grocery store had them on sale but you had to buy the large tenderloin, 3 pounds. So I cut it in half and put half in the fridge. Tomorrow I’ll post what I did with the other half.
Anyways I enjoy pork and I love mustard. So I figured its got to be a good combo to try out.
- 1.5 pound Pork Tenderloin
- 1/4 + 2 tbsp. cup Brown Sugar
- 1/4 + 3 tbsp. cup Dijon Mustard
Preheat oven to 400 degrees. Lightly grease a 9×13 Pyrex baking dish. Take the tenderloin and salt/pepper it to taste. Then spread the 1/4 cup Dijon mustard all over the tenderloin. Pat the 1/4 cup brown sugar onto the mustard spread and put in the oven to bake for 40 minutes. Let the pork rest for 10 minutes prior to cutting into slices.
Mix the 3 tbsp. of Dijon mustard & 2 tbsp. brown sugar to use as a dipping sauce for the pork. This is delicious and necessary. Ok its not necessary but you already have the ingredients out and it looks pretty to drizzle on top of the pork. Like you are fancy or something!
As you can see in the picture I had roasted potatoes as my side dish. They are a great easy side dish I make all the time and can be baked the same time as the pork (dinner all at once is the best). For my potatoes I just dice two russets per person. Mix with a little bit of olive oil, a few dashes of salt/pepper and Italian seasoning. Throw them in the oven same time as the pork. Once the pork is rested and ready to slice grab the potatoes and throw them onto your plate.
Stay tuned tomorrow for my other pork tenderloin recipe. 1 cut of meat 2 ways! Let me know if you like this option of one item two ways via comment. And follow me for more updates!