A Hit-Every-Time Mustard & Curry Pork Tenderloin

1. 1

   Pre-heat oven to 350.

2. 2

   Put tenderloins on a cookie sheet so they are not touching. Drizzle or glug 1/2 of the olive oil over the meat. Let sit.

3. 3

   in a measuring cup mix the mustard and curry powder. Add olive oil until it turns into a beautiful goop. Add more mustard or curry if it feels unbalanced.

4. 4

   Pour mixture all over the tenderloins and rub it in. Add the other 1/2 of the oilive oil so it's very slippery and mucky. Make sure the mustard curry mixture is spread evenly on every loin. (but don't worry too much, your 5-year-old will have a ball helping you with this.) Grins salt and pepper all over the pork.

5. 5

   Put in the oven for 15 minutes.

6. 6

   Turn the oven to broil and let loins bake in there for about ten minutes, and then turn over. I check if the pork is done by feeling with my finer (if the meat doesn't easily give it's probably done) or by cutting one in half. I like mine on the medium well side, not a lot of pink.

7. 7

   When done take out and let sit for 15 minutes.

8. 8

   This is wonderful served with a chutney, or red current jam. It goes with anything, salad, sweet potato mash. The world is your oyster with this pork (but maybe don't serve it with oysters.)

* Per serving · 4 servings · Values may vary.

No additional tips available.