Deviled Pork Tenderloin

Knowing how to make a little sauce to go with your roasted meat can make you a chef extraordinaire! Anybody can open a bottle of barbecue sauce, but it's more gratifying and really simple to create your own. Give it a try. You'll love the results.

Europeans were the first to create sauces hundreds of years ago. They were used to cover up the inferior quality of the meat! Today, the quality of our meat is superb, but using a sauce enhances the flavor. We have the best of both worlds. You'll need:

1 ea.              pork tenderloin
2 TB               oil
1/2 cup            regular mustard
1/4 cup            honey
1 TB               fresh ground pepper

Place the oil in a large frying pan and heat it up. Sear the tenderloin in the oil until brown. Let cool. Mix together the mustard, honey and pepper and spread it over the top of the meat. Place in 350 degree oven for about 20 minutes. The internal color of the meat should be pink.

Decades ago, it was necessary to nuke the pork because of the threat of trichinosis. Because of modern meat processing methods, this is no longer necessary! Enjoy your nice pink, juicy tenderloin. Need a little wine? The spicy sweetness of the sauce, in combination with the pork, would go well with a Gewurztraminer. Don't be intimidated by the pronunciation. People shorten it to a Gewurz (pronounced: ga verts). This comes from a little French corner near Germany, but California has some fabulous ones. Try the one from Fetzers. And as always, a creative cook is a good cook.