As the leaves change and the weather cools, there’s nothing better than a hearty, flavorful meal to hot your soul. Our Garlic Dijon Pork Tenderloin with Roasted Sweet Potatoes and Mixed Peppers, courtesy of National Pork CouncilDes Moines, Iowa, is the perfect recipe for celebrating the flavors of fall.
Pork is an incredibly versatile meat that offers a wide variety delicious pieces, each with its own unique taste, texture and culinary potential. From juicy pork tenderloin to zingy pork belly, let’s take a closer look at some of the most popular cuts of pork and how they can elevate your cooking experience.
1. Pork tenderloin: Pork tenderloin is often considered one of the leanest and most tender cuts of pork. This long, slender muscle runs along the spine and is prized for its tenderness and subtle flavor. This is a versatile dish that can be perfectly grilled, baked or even pan-fried. Due to its leanness, it is crucial not to overcook it to maintain its juiciness. A elementary marinade or rub can enhance its flavor, making it a favorite choice for those looking for a vigorous yet delicious meal.
2. Pork Belly: Pork belly is the ultimate delight for lovers of prosperous, fatty meats. It is a cut used to make bacon, known for its juicy layers of fat and meat. When simmered or baked, pork belly becomes extremely tender and acquires a zingy flavor that melts in your mouth. It is a key ingredient in many cuisines around the world, from Chinese char siu to Italian porchetta. Pork belly can be a culinary adventure for those who appreciate the richness and complexity of flavors coming from fatty, marbled meat.
3. Pork Shoulder (Boston Butt): Pork shoulder, often called Boston butt, is a flavorful and well-marbled cut. It is perfect for leisurely cooking methods such as stewing, baking or smoking because it becomes tender and acquires a deep, zingy flavor. This cut is commonly used to make pulled pork sandwiches and is preferred for its versatility in absorbing flavors from marinades and purees. It is a favorite choice of grill enthusiasts who want to prepare delicious, tender pork dishes.
4. Pork to go: Pork loin is a broad category that includes various cuts such as pork loin cutlets, center cut cutlets, and roasted boneless pork tenderloins. It’s a lean cut with minimal fat marbling, making it a healthier option while still providing a delicious pork flavor. Pork loin can be grilled, baked or pan-fried. It goes well with various spices and sauces. Sirloin cutlets in particular are often used for quick and simple weeknight dinners.
This dish combines juicy pork tenderloin with a zingy, garlicky Dijon marinade and a delicious mix of roasted sweet potatoes and peppers. Let’s dive into this delicious recipe that is sure to become a seasonal favorite.
Garlic Dijon Pork Tenderloin with Roasted Sweet Potatoes and Mixed Peppers
This fall, gather around the dinner table and enjoy a spirited pork tenderloin.
- 1 pound. pork tenderloin
- 1/4 cup wholegrain dijon mustard
- 2 spoon Honey
- 3 cloves garlic ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 spoon olive oil
- 2 sweet potatoes peeled and 1/4 inch cubes
- 1 Red pepper 1/4″ cubes.
- 1 poblano pepper 1/4″ cubes.
- 2 shallots cut diagonally
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Preheat oven to 400°F.
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In a miniature bowl, combine Dijon mustard, honey, garlic, salt and pepper. Rub each pork tenderloin with the sauce until it is thoroughly covered.
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Over high heat, add olive oil to a enormous cast iron or oven-safe skillet. Sear the tenderloin on all sides, then add the sweet potatoes, red peppers, and poblano to the pan. Pour the remaining sauce over and place in the oven. Roast until the pork reaches an internal temperature of 50°F, about 10 to 15 minutes. Wait 3 minutes before slicing and serving. Garnish with chives.
Calories: 318kcalCarbohydrates: 34GProtein: 27GFat: 8GSaturated fat: 2GPolyunsaturated fat: 1GMonounsaturated fatty acids: 5GTrans fats: 0.04GCholesterol: 74mgSodium: 535mgPotassium: 998mgFiber: 5GSugar: 13GVitamin A: 17148IUVitamin C: 67mgCalcium: 66mgIron: 2mg
