Quick and Easy Pork Tenderloin Recipe
Butterflying for Even Cooking
When it comes to cooking pork tenderloin, even cooking can be a challenge. That’s why butterflying the meat is a game-changer. By slicing the tenderloin lengthwise and flattening it, you’ll achieve a consistent thickness that cooks quickly and evenly.
A Simple yet Flavorful Recipe
Our recipe takes just 15 minutes to prepare and cook, making it an ideal option for a weeknight dinner. We’re using a straightforward Dijon-oil mixture to add flavor to the pork, which pairs perfectly with a side of Salsa Verde.
Ingredients
- 1 (12- to 16-ounce) pork tenderloin
- 1 teaspoon Dijon mustard
- 2 teaspoons extra-virgin olive oil, plus more for coating the baking sheet
- Kosher salt
- Freshly ground black pepper
- Salsa Verde, for serving
Step-by-Step Instructions
- Prepare the Pork: Place the tenderloin on a cutting board with one end pointing towards you. Slice lengthwise down the center, leaving about 1/4- to 1/2-inch thickness of meat intact.
- Butterfly the Pork: Open the tenderloin up like a book and push on it to flatten. Starting on the left side, slice down the length of the seam, maintaining the 1/4- to 1/2-inch thickness.
- Season and Cook: Combine the mustard and measured olive oil in a small bowl and rub it on top of the pork. Season with salt and pepper, then place the tenderloin under the broiler. Cook until the top is light golden brown, about 12 to 15 minutes.
- Let it Rest: Remove the pork from the broiler and let it rest for 5 minutes. Slice against the grain and serve with Salsa Verde.
Wine Pairing
For a balanced pairing, consider a light, lean, and earthy red wine from the region of Dijon, Burgundy. The 2005 Bourgogne Passetoutgrain from Domaine Jean Tardy is an excellent choice, with its bright, juicy blend of 50 percent Pinot Noir and 50 percent Gamay.
A Well-Rounded Meal
Serve your butterflied pork tenderloin with a side of Mushroom and Carrot Bulgur and a fresh salad for a satisfying and healthy weeknight dinner.
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