Valentine's Dinner 2014 Dijon Crusted Pork Tenderloin

Dijon Crusted Pork Tenderloin, Marin's Steak Fries and Roasted Asparagus

I used a small 2 lb pork tenderloin rubbed it with EVOO , salt and ground pepper,  and about 1/4 cup of coarse dijon mustard, wrapped it in plastic wrap and let it sit in the fridge for an hour or so.

Preheat oven to 425 F

Mix 1 cup of panko (any  bread crumbs will do) 2 TBSP KAF Pizza Seasoning (if your bread crumbs aren't seasoned already) and 1/4 cup parmesan. 

Unwrap the roast, drizzle with boiled cider, then roll in the breadcrumb mixture, thoroughly coating it. Drizzle with EVOO before putting in oven.

Place on rack in baking sheet and bake in preheated oven for 30 minutes, check internal temp - should be 160 Deg F when done. Remove if at temp and let sit for 10 mins before slicing. It should still be pink inside.

I baked the steak fries (see Mare's blog) and roasted the asparagus (coated with EVOO, s&p and drizzled with lemon) while the pork was baking. I took Mare/Jake's sauce suggestion but mixed the ingredients all together- sour cream, sweet chili sauce and Sriracha to dip the fries in. If there is any sauce left - keep it! See my next blog :)

While these were all in the oven I carmelized some sweet onions on the stove, along with a couple of apples, cored and sliced but not peeled and served those on top of the pork.

For dessert we had Key Lime Creme Brulee (a really easy mix - you just add cream and whole milk and microwave for 6 minutes!) Dad did the carmelizing of the sugar. It was yummy!

Enjoy! I love you guys xo