Creole Mustard Marinated Pork Tenderloin Recipes

CREOLE MUSTARD MARINATED PORK TENDERLOIN

Steps:

• Place the tenderloins in a large sealable plastic bag. To make the marinade, whisk together all of the ingredients in a large bowl and pour over the tenderloins in the plastic bag. Marinate 4 to 8 hours in the refrigerator.
• For the meat, grill the pork approximately 15 to 25 minutes or until the temperature reaches 150°F in the center with a meat thermometer. Let the meat rest, uncovered, 10 minutes before slicing.
• Serve this with the Red Wine Cherry Sauce if you would like a sauce to accompany the meat.
• Variation: A 4-pound pork roast may be substituted (marinade is plenty) and cooked in the oven at 350°F with a thermometer inserted. The internal temperature should be approximately 155°F. Let it rest 10 minutes so the juices disperse. Pork chops or grilled steaks taste wonderful after marinating in this mixture as well.

CREOLE MUSTARD

Steps:

• Mix all together.

CREOLE PORK TENDERLOIN WITH VEGETABLES

Steps:

• Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.