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1
To marinade; In a bowl with a tight-fitting lid, or a large Ziplock bag, whisk together the ingredients listed above. Add your pork tenderloin and coat with the marinade. Cover and refrigerate for an hour or two (I did it before going to the gym - perfect amount of time in my mind).
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2
To cook; Preheat oven to 400F.
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3
In a large cast-iron pan, or skillet, heat on medium high heat a couple turns of EVOO. Remove the tenderloin from the marinade and remove any excess (you don't want the marinade to burn). When hot, carefully add in your tenderloin. Sear on both sides until golden brown, then transfer to the oven for 10 minutes.
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4
When you remove the tenderloin from the oven, set it aside to rest for a couple minutes (don't cut into it right away!). There should still be a slight blush in the centre when you finally do cut into it. I always like to cut on an angle. It makes it prettier and increases the surface area - also helping increase the portion size.
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5
Serve with some easy sauteed kale, and a warm apple compote (see below).
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6
In a small saute pan, heat a tablespoon of EVOO on medium heat. Add in your red onion and saute until slightly translucent (a minute or 2). Add in your apple, and toss together. Cook for a minute or two more, and then add your Dijon at the last minute. Stir to combine, switch of the heat, and serve with your favourite protein (in this case, Pork Tenderloin!)
