Thursday, May 12, 2005

A foray into meat - Honey Mustard Tenderloin

I am not the best at meat. I think I feel more comfortable with ingredients that are not as precise about cooking. I mean, you don't cook meats enough - chance of disease. Too much - dry and unappetizing. Veggies seem to have a wider range of doneness.

Every once in a while, though, I decide to try a change. And since I've seen recipes for pork tenderloin, I thought I'd try it again. My first attempt was okay, but semi-dry. I wasn't sure if it was the recipe or my cooking, so I decided to try again.

This recipe came from a search of my MasterCook software (don't ask me how many recipes I've typed in - it's not pretty). It was very simple, with ingredients I had on hand - which makes a recipe perfect in my view. I am somewhat compulsive about not spending money on jars of ingredients that I will never use again. The recipe looked perfect for a Monday night after work. And yes, it was Monday when I made it. Told you I was behind.

Good thing: Quick & simple to put together, even though I was clumsy and accidentally poured too much cider vinegar into the honey at first and had to start over (smooooooooooooooooooth). One thing about the sauce - the amounts they call for are way excessive - you could split it in half easily. Bad thing: Still dry. It may still be my oven, though - I have a feeling it underheats. So, I will keep an open mind until I can verify what the cause of the dryness is. I still have some of the leftovers in my freezer, and I have a plan for them...

* Exported from MasterCook *

Honey-Mustard Tenderloin

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork tenderloin (one whole)
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard

Preheat oven to 375ºF. Combine all ingredients but tenderloin; coat tenderloin well with sauce. Roast for 20-30 minutes, basting occasionally, until meat thermometer registers 155-160ºF. Slice thinly to serve.

"National Pork Producers Council"
S(Internet address):
T(Cooking Time):
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 222 Calories; 4g Fat (16.3% calories from fat); 24g Protein; 23g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 106mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 1169 0 0 0 0


linda said...

Do you have a meat thermometer? Because they only way I find that I can cook meat well is to use a thermometer....

Susan said...

Thanks for the comment - good to see people read this. Yes, I do have a meat thermometer, and I did use it. It's the type that you put in the thickest portion of the meat, and you can set it to beep when it's hit the temp you want. It may be that I have to set it slightly lower, and depend on the carryover to cook it to what I need.