For His Master's Veneration: Tenderfoot's Tenderloin

It’s easier than you think to make an elegant dinner of pork tenderloin. Marinading is essential. This makes a meal that is impressive enough to serve to guests AND easy enough to make on a busy weeknight with a little preparation.

Pork marinading in maple syrup, garlic, Dijon mustard and a bit of sesame oil is all it takes to develop the best flavor out of the meat. Try with a side of a baked sweet potato and roasted Brussels sprouts. Yes I know, but this is the better way to cook these little heads so that the natural sulfur can escape and you are left with the natural sugars and great flavor! When done the right way you will be asking for seconds!

Ingredients

2 tablespoons Dijon mustard
1 tsp sesame oil
½ tsp Better than Bullion Roasted garlic
pepper to taste
1 cup maple syrup
1½ lbs pork tenderloin

Directions

Combine mustard, sesame oil, garlic bullion, pepper, and maple syrup.

Mixed everything up right in a bag with the meat.

One trick: measure out the oil first, then the mustard, it will just slide out of the measuring spoon from the oil residue!

Chill in the refrigerator at least eight hours, or overnight.

Preheat oven to 375. Line baking pan with foil and spray. Remove pork from marinade, and Let marinate drip off and set pork in a foil lined pan covered in foil. Save marinade.

Bake, covered in foil @ 375 for 45 min. USE your timer to make this easier. You will be cooking for about an hour and a half.

See Preparations for potatoes and Brussels sprouts while meat cooks.

After 20 mins: This is the time to put in the sweet potatoes on their own foil lined tray.

Sweet potatoes:

Line a large, rimmed baking sheet with foil and spray.

Wash your potato skins really well both for dirt and for bacteria. Dry with a paper towel. Cut off the little tips and poke holes into the potatoes. This helps with even cooking.

Use a pastry brush to apply a little olive oil evenly onto the potato.

Wrap the potatoes individually in aluminum foil. Wrap the foil a little bit on the loose side. Wrapping them allows them to cook evenly inside and out.

Place on a sheet of aluminum foil in case of leakage from the baking potatoes. It will catch the drips which will help to keep your oven clean. This also serves as a pan for the Brussels sprouts and adds any possible tastes from the natural potatoes.

At the 45 minute mark for the pork: Uncover and let roast for an additional 20 mins.

Instructions for sprouts

Soak the fresh sprouts in cold water with ½ cup of vinegar for at least 15 mins to clean any dirt off. Drain and rinse.

Slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top and douse with olive oil and a bit of salt. Stir in bowl to coat.

By now the potatoes have been baking for 40 minutes, and the uncovered meat is done. Check the meat with thermometer for 145° F

Carefully slide the tray out and arrange the Brussels sprouts on the baking sheet, cut side down. Do not crowd. Remove the pan with meat and let rest while you return veggie tray back to oven for an additional 25 mins.

Transfer remaining marinade to a small saucepan and add any liquid from the baking pan. Mix 2 TBS corn starch with 2 TBS water until well blended. Mix into the saucepan and cook on the stove over medium-low heat for 5 minutes. This should be a nice thick sauce.

By now the sprouts should be tender and deeply golden on the edges, Roast until you question if you have burned them.

Garnish if you wish..

Check the potatoes by piercing with a knife. If it goes through easily then it is done. When you remove them from the oven don't try to open it right away as it will be very hot. When serving, cut each right through the foil into half.

It is easier that way to add any butter, cinnamon, sour cream, or brown sugar of your choosing.

Slice the pork and arrange on a platter and drizzle with sauce. Serve the wrapped potatoes individually and the Brussels sprouts in a serving bowl.

What an elegant meal with an easy clean-up and if you followed the time line no sweat on your part.