03-18-2005, 02:25 PM
1 pork tenderloin
1 tablespoon olive oil
1/2 teaspoon black pepper
2 tablespoons cumin
1 cup Dijon mustard
1/2 cup lemon juice
1/2 cup honey
1/2 cup red wine
Combine all ingredients except pork, olive oil and red wine. Mix well in a glass or stainless steel bowl, then add pork and marinate overnight in the refrigerator.
Heat olive oil in a large sauté pan. Sear pork on all sides. When nicely browned, place pork in a roasting pan and bake at 375 degrees F for 10 to 15 minutes.
Remove pork from oven, then take out of pan. Add wine to pan, heat, and reduce by two-thirds. Add remaining marinade to pan, bring to a boil and reduce slightly.
Serve pork tenderloin topped with sauce.
1 tablespoon olive oil
1/2 teaspoon black pepper
2 tablespoons cumin
1 cup Dijon mustard
1/2 cup lemon juice
1/2 cup honey
1/2 cup red wine
Combine all ingredients except pork, olive oil and red wine. Mix well in a glass or stainless steel bowl, then add pork and marinate overnight in the refrigerator.
Heat olive oil in a large sauté pan. Sear pork on all sides. When nicely browned, place pork in a roasting pan and bake at 375 degrees F for 10 to 15 minutes.
Remove pork from oven, then take out of pan. Add wine to pan, heat, and reduce by two-thirds. Add remaining marinade to pan, bring to a boil and reduce slightly.
Serve pork tenderloin topped with sauce.