Soy Dijon Pork Tenderloin

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  1.3 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  2 tbsp Soy Sauce, Low Sodium
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Brown sugar
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  1 Garlic(3g)
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  10 10-15 cranks freshly cracked pepper ($0.05)
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  1 tbsp Unsalted Butter
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 cup Vegetable Broth, Low Sodium

Instructions

1. 1Stir together the Dijon mustard, soy sauce, olive oil, brown sugar, minced garlic, and pepper in a bowl. Place the pork tenderloin and marinade into a large zip-top bag, massage to coat all surfaces, and refrigerate for at least 2 hours.
2. 2Heat 1 tablespoon olive oil in a large skillet over medium-high heat until the surface looks wavy, about 2–3 minutes. Remove excess marinade from the tenderloin and add it to the skillet. Cook 5 minutes per side until golden brown on all surfaces.
3. 3Preheat the oven to 400°F. Transfer the browned tenderloin to a foil-lined baking sheet and bake for 25–30 minutes until the internal temperature reaches 145°F when measured at the thickest point.
4. 4While the tenderloin bakes, add the butter to the still-warm skillet (off heat) and allow it to melt. Add 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, and the vegetable broth. Place over medium heat and whisk for 1–2 minutes until browned bits dissolve from the skillet bottom.
5. 5Simmer the pan sauce over medium heat for 15–20 minutes, whisking occasionally, until reduced by half and slightly thickened.
6. 6Remove the tenderloin from the oven and rest for 5–10 minutes. Slice into 12–16 pieces.
7. 7Divide the sliced pork evenly into 4 airtight containers while hot. Pour the pan sauce evenly over each portion and seal.
8. 8Refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat for 3–4 minutes until warmed through before serving.