porkloinHere’s another recipe from our friend and music blogger @magearwig at Bucket Full of Nails

Pork Tenderloin w/Lusty Monk Mustard Sauce


Vegetable oil cooking spray
2 (1-pound) pork tenderloins
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp vegetable oil

For the sauce:
2 Tbsp vegetable oil
3 garlic cloves, minced
1/2 red onion, finely chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup white cooking wine
1/2 cup Lusty Monk Alter Boy Honey Mustard
2 Tbsp red wine vinegar
2 Tbsp chopped fresh rosemary

Position an oven rack in the center of the oven and preheat the oven to 400F. Spray a heavy baking sheet with vegetable oil cooking spray.

Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160F, about 20 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices.

In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the onion, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the Lusty Monk, vinegar, and rosemary. Simmer until thickened, 2 minutes.

Top the pork slices with the Lusty Monk sauce and serve.