Thursday, August 2, 2012

Butterflied Pork Tenderloin... yum

 I love this dish. It's easy, cheap, and crazy good. Plus, I always already have the ingredients in my house- which makes it all the better. The butterflying technique may seem intimidating for those of you who've never done it before- but I promise- it's way easier than it sounds. And did I mention there's only 5 ingredients... including salt and pepper... ya this recipe is the best.

Alright so let's get on with it! Butterflied Pork Tenderloin


Ingredients:
  • 1 (12-16 ounce) pork tenderloin
  • 1 teaspoon Dijon mustard
  • 2 teaspoons extra- virgin olive oil, plus more for coating
  • Kosher salt
  • Black Pepper
Turn on your broiler and arrange a rack in the top of the oven.

To butterfly the pork, place the tenderloin log on a cutting board with one end pointing towards you. Slice lengthwise down the center, almost but not quite cutting through the tenderloin, leaving about 1/4- 1/2 inch thickness of meat intact.

Open the tenderloin up like a book and push on it to flatten.

Starting on the left side, with the blade parallel to the cutting board and the blade facing left, slice down the length of the seam, maintaining the 1/4- 1/2 inch thickness.

Pull the meat open and press down to flatten. Continue cutting and flattening until the entire left half is 1/4- `/2 inch thickness. Rotate the tenderloin and repeat on the other half.



Lightly coat a baking sheet with olive oil and place the tenderloin cut- side down on the baking sheet.


Combine the mustard and measured olive oil in a small bowl and rub on top of the pork.


Season the meat with salt and pepper.


Place the tenderloin under the broiler and cook until the top is light golden brown, about 12- 15 minutes.

Remove from the broiler and place on a cutting board. Cover the pork loosely with foil and let it rest for 5 minutes.


Slice against the grain and place on a platter. Enjoy!


Recipe from Regan Burns

1 comment:

  1. Thanks for the tip on butterflying the meat! I've never done it before, but I think I just might need to try it.

    ReplyDelete