• Tommy Centola

Honey Mustard Pork Tenderloin from Commander’s Palace

Updated: Jan 3

I hope everyone had a great 4th of July. Here is a great dish from Commander’s Palace that could be considered baarbecue. It is a great way to eat pork, the other white meat.

4 Pork Tenderloins, 12 ounces each after trimming

3/4 cup Honey

1/4 cup Mustard Seed, cracked

1/4 cup Kosher Salt

1/4 freshly cracked Black Pepper

1/4 cup Vegetable Oil

Place a large cast-iron skillet over medium heat. Brush the pork generously with honey. Mix the mustard, salt and pepper in a small bowl, and spread evenly over the loins. Put half the oil in the pan, heat for about 30 seconds, taking care not to let the oil smoke, and place two loins in the pan. Sear the pork until an even brown crust appears, about 4 minutes. Turn and repeat. Continue on all sides are brown and the loin is medium-rare to medium. Remove from the pan and set aside. Wipe out the pan, add the remaining oil, and repeat with the other two loins.

After the meat has cooled, about 3 minutes, cut slices on the bias to a thickness of about a third of an inch.

Serve with your favorite Barbecue sauce.

Enjoy!!!

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