Dijon Herb Pork Tenderloin

Tracey showed me this recipe a week or so ago, and we agreed to make it the next time we both had the same day off from work. Well, that didn't quite work out, so I made it Sunday, backtiming in an effort to have it finished when she got home from work.

Since the tenderloin wasn't sliced, I got that done first. I cut one inch slices. Coat the baking dish with the cooking spray, and put the tenderloin slices in it so that they don't overlap. Sprinkle the cuts with salt. Pre-heat the oven to 375 degrees f.

Here's where I ran into a small roadbump. All I had was ground sage, but the recipe calls for dried sage. I just sprinkled some onto each of the cuts. The original recipe says to rub the dried sage into both sides of each cut.

In the small bowl, mix the mustard and honey together with the whisk. Cover each tenderloin slice with the mixture. Now pour the apple juice or white wine (guess which one I used...) into the baking dish. Bake for about 25 minutes, or until it's no longer pink on the inside. Pork should always be fully cooked.

So now you have about 20 minutes to kick back, 'cause the rest of the recipe has to be done right at the end. You might decide what you want as a side dish. We had roasted potatoes in a nice sauce.

When the pork is fully cooked, remove the dish from the oven and pour the juices into the saucepan. Blend the softened butter and flour with the fork. Add to the saucepan and stir continuously over high heat for one minute or until sauce is thickened. Pour over the pork and serve.

The recipe also says you can prepare this recipe until the baking stage up to four hours in advance. Just cover and refrigerate until you're ready to bake.