Saturday's tenderloin was rolled in a rub of salt, coriander, paprika, pepper, and onion powder. After a quick sear, I put it in the oven at 300F for about 30 minutes, until an instant read thermometer showed the internal temperature to be 140F. It was served with a mash of potatoes and parsnips, asparagus, and a maple mustard cream sauce.
The cream sauce was so good, and there's so much left over, I think we're going to use it to gussy up some hot dogs later in the week. If it seems too fancy for hot dogs, just imagine the taste of onions and mustard together and tell me that doesn't make you think of a plump and juicy all-beef frank. :)
Maple Mustard Cream Sauce
1 small onion, chopped
extra virgin olive oil
3 tablespoons maple syrup
2 tablespoons spicy brown mustard
1 tablespoon heavy cream
pinch of cayenne
freshly ground pepper
Sauté the onion in a bit of oil and salt until it's nicely browned and translucent. Remove from heat and stir in the maple syrup and mustard (more or less to taste). I used a stick blender to smush everything to a near-puree, but if you like the onion chunks, you can skip that step. Add cream and peppers and stir until all is incorporated. Spoon over protein of choice.
On Sunday, I sliced up the remaining raw tenderloin, pounded it thin (breaking the ancient plastic tenderizing mallet in the process) and made pork "Parmesan." I used Progresso Italian bread crumbs and panko for the breading, sauced it with leftover tomato sauce, and topped it with shredded colby jack (because that's what we had in the fridge). Mr Minx had it with leftover linguine, and I had it with a bit of bread and butter. It was really good - crispy on the outside, tender on the inside. The sauce was spicy and the cheese just gooey enough. And considering I had a head cold, completely delicious.