Roasted Pork Tenderloin in a Mustard Horseradish Sauce

Pork loin is such a great cut of meat. It’s versatile, inexpensive and easily impressive. And as far as pork goes, it is probably the healthiest way to enjoy some pig.¬† ūüôā Simply by seasoning and searing the outside and roasting in a dutch oven you will have the juiciest, tastiest slices of meat you can imagine. I learned from Chef John’s video that if pork loin is cooked properly, you can cut it with your fork. If you follow this recipe your fork will glide though your meat like buddah (butter).

Most pork loins come 2 to a package… and because of their versatility you can make both pieces and use them to create amazing leftovers through the week.

I discovered this recipe HERE (scroll half way down).¬† With the exception of a couple of tweaks, it’s pretty much all his recipe. I love that Chef John shows the whole process on video. I suggest watching the whole thing. He makes it all pretty effortless.

Ingredients (makes 2-3 portions)
1-2 pork tenderloin, trimmed
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
1 tablespoons vegetable oil

1/2 cup chicken broth
1 tablespoon horseradish
1 tablespoon Dijon mustard (smooth, not course)
1/2 teaspoon cayenne pepper
2 tablespoons cream
1 teaspoon fresh chives – chopped finely
1-2 tablespoons cold butter

Pre-heat oven 375 degrees.

Trim any of the silver tissue that might be on the tenderloin, though most come pre-trimmed now. There will be a little fat, but be sure to leave that alone. Your pork needs it to melt in the pan to brown it properly.

Ready To Cook?
Using a pan that can go from stove top to oven, pre-heat your oil on a medium burner. Sprinkle both sides of the tenderloin generously with the salt and pepper. Once your oil is ready – it should glisten – you want the meat to sizzle the SECOND it hits the oil or it won’t brown. Place your pork tenderloins in the pan. Leave them alone for 3-4 minutes. No seriously, LEAVE THEM ALONE! It’s tempting to pick up and peek to see if they’re browning every 20 seconds, but then of course, they won’t brown. Once ready, turn your meat over and the second side is going to brown in the oven. NOTE: The browning process is key to getting juicy meat. Don’t think you can skip this process. Unless of course, you’re a fan of shoe leather.

Cook in the 375 degree over for about 20 minutes. Use a meat thermometer – your pork tenderloin should be at an internal temperature of 145 degrees. Be sure to let your meat rest, uncut, for at least 10 minutes. The internal temperature will rise to 150-155 degrees while resting.

While the meat is resting comfortably on the cutting board, you can make your sauce. I do encourage you, once again, to watch Chef John’s video for this… he really takes the mystery out of making what might “sound” like a complicated sauce. But basically, you start by de-glazing the pan (while it’s still hot) that you cooked your pork in by pouring in the chicken stock and scraping up all the delicious little bits stuck to the bottom. Then add the horseradish, mustard and cayenne pepper. Whisk until fully blended and then pour in the cream. Bring to a simmering boil – you’ll see bubbles surfacing around the edges of the pan. Then remove from the heat and stir in the cold butter. I’m not sure how the science of this works, magic possibly, but this creates a very silky sauce.

Drizzle over sliced meat and sprinkle with chopped chives. Yes, you may name your first born after me.

The Perfect Bite
My perfect first bite is when the meat is warm and I swirl it through the horseradishy mustardy sauce. Then I like to add a little of whatever else is on my plate – a crunchy bite of asparagus, garlicy mashed potatoes… this is a meat that’s meant to play well with others.

The Perfect Pairing
Try the Twisted Oak Winery Viognier 2005 for its super-silky finish, plus it has a taste of allspice and white raisins. It’s a $20 bottle but since you’re making such an inexpensive dish… feel free to indulge here!

The Perfect Health
The spicy root of horseradish can be used as a natural treatment against rheumatic disorders and respiratory disorders, especially the superior respiratory ways. It is so beneficial because it is laden with a high amount of vitamin C and B complex, nutritive minerals (potassium, calcium, iron), natural antibiotics, enzymes etc. Read more HERE.


The Blarney Burger

The Blarney Burger on FoodistaThe Blarney Burger

This Irish inspired hamburger is big and beefy and filled with rich tastes of whiskey and mustard sauce. Not to mention the earthy flavors of the crumbled bleu cheese nestled throughout the burger. Enjoy!

(makes 4 burgers)
2lbs ground sirloin (grass fed)
1/4 cup Irish whiskey
1 egg
2 tablespoons Worchester
1/2 cup sweet onion – diced
1 tablespoon fresh garlic
1/2 cup crumbled bleu cheese (set aside 1 tablespoon)
1/2 tsp salt
1/2 tsp pepper
2 tablespoons butter
1 cup shredded purple cabbage
4 potato bread baker’s rolls or hamburger buns
Irish Mustard Sauce
1 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1 tablespoon butter
1/4 cup vinegar
1 teaspoon horseradish
2 egg yolks, beaten

Mix first 7 ingredients together thoroughly… then add salt & pepper. Form patties and pat together well.

Ready To Cook?

Irish Mustard Sauce
Put all ingredients in a sauce pan over medium heat. Continue whisking until smooth and thickened to consistency of pudding. This can be made ahead of time and last in the refrigerator for a week or more.

Bleu Cheese Butter-Wash
In a microwave safe bowl, add remaining tablespoon of bleu cheese crumbles and 2 tablespoons of butter and microwave for 30 seconds or until melted. Whisk well to create a bleu cheese butter-wash.

Cook meat over medium heat. Be sure to coat grill with non-stick spray. Cook about 8-10 minutes on each side depending on your doneness preference.
Brush bleu cheese butter-wash on the inside of the top & bottom buns and toast on the upper or outer edges of grill. Once rolls are lightly toasted, remove. Set meat on bottom bun and spoon Irish mustard sauce on top of meat patty. Add shredded cabbage and fold top and bottom together. And now you have The Blarney Burger!

The Perfect Bite
I think the perfect bite here… is the first bite. When all those rich ingredients explode in your mouth for the first time. But it’s a burger… so every bite will be perfect. Reserve extra mustard sauce for dipping your burger. I could drink that stuff!

The Perfect Pairing
This wouldn’t be an Irish burger unless you paired it with potatoes. Bobby Flay claims to make the Perfect Fries. I haven’t tried them… but plan to. See the recipe on And of course, on a nice summer’s eve… what would wash this all down better than an ice cold Killian’s Red?

The Perfect Health
When most people think of the cuisine of Ireland… you don’t normally think of cheese right away. Maybe you think beef and potatoes, or Guinness and whiskey. But cheese? Ireland has at least a half dozen cheeses to choose from… and they‚Äôre not just cheddar. Read here for a list of their hard to find cheeses.