Foodie Friday: Pork Tenderloin 2 Ways (au Poivre and Teriyaki)
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • AU POIVRE:
  • 1 pound pork tenderloin, trimmed
  • 1½ T coarsely ground black pepper
  • 1 T olive oil
  • ½ C chicken broth
  • ½ C dry red wine
  • 1 t dijon mustard
  • 1 t tomato paste
  • salt to taste
  • TERIYAKI:
  • 1-2 t garlic salt (or 3 cloves fresh minced garlic and 1- 2 tsp salt)
  • ¼ C gluten-free tamari or any other soy sauce
  • 2 T gluten-free teriyaki sauce
Instructions
  1. Preheat oven to 425 degrees
  2. PORK TENDERLOIN AU POIVRE
  3. Slice pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Press the pepper onto the surface of the meat on both sides
  4. Heat oil in a large, oven-proof skillet
  5. Add pork and sear both sides (about 2 minutes each side)
  6. Place the pan in the oven and bake for 10-15 minutes (or until a meat thermometer reaches 145 degrees*)
  7. Remove pork from pan and keep warm
  8. Return skillet to stovetop, add broth, wine, dijon mustard and tomato paste and stir well, bring to a boil and cook until reduced to about ½ cup
  9. Slice pork about 1" thick and pour sauce over and around the tenderloin to serve
  10. PORK TENDERLOIN TERIYAKI:
  11. Slice pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Press garlic salt into both sides of the meat.
  12. Pour ¼ cup of gluten-free tamari sauce and 2 tablespoons of gluten-free teriyaki sauce on top of the tenderloin. Cover and refrigerate for about 20 minutes
  13. Heat oil in a large, oven-proof skillet
  14. Add pork and sear both sides (about 2 minutes each side)
  15. Place the pan in the oven and bake for 10-15 minutes (or until a meat thermometer reaches 145 degrees*)
  16. Remove pork from pan and allow to rest for 10 minutes. Slice and serve.
  17. *USDA revised recommended cooking temperature for all whole cuts of meat, including pork, to 145 degrees as of May 2011
Recipe by Jackie Ourman at http://jackieourman.com/foodie-friday-pork-tenderloin-2-ways-au-poivre-and-teriyaki/