Home Cooking

Pork Side Dish

sides for this pork tenderloin


Home Cooking 7

sides for this pork tenderloin

ChrisKC | Jan 21, 2010 09:01 AM

I'm thinking to make this pork tenderloin posted by QueenB I believe, for a birthday dinner. It sounds really good, I just am at a blank as to what else to serve. Any suggestions?

Pork Tenderloin with Honey, Mustard and Rosemary Sauce

3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 package pork tenderloin (found wrapped in plastic package at the store, will contain 2 tenderloins)
1/2 cup whipping cream

Whisk first 6 ingredients to blend in a glass baking dish. Add pork and turn to coat. Cover with plastic wrap, and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer tenderloins to rack set in roasting pan. Reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Remove from oven and let sit on cutting board, covered with aluminum foil 15 minutes.

Strain marinade into heavy medium saucepan (you can use cheesecloth for this, or a fine-meshed strainer). Add 1/2 cup cream and juices from roasting pan. Bring to a boil. Reduce heat a bit and simmer for 15 minutes. Be careful the first five minutes or so, as the sauce will want to boil over, so keep a good eye on it. Season sauce with salt and pepper to taste.

Slice pork into 1 inch slices. Serve with sauce drizzled over.

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