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2 tbsp Dijon mustard
1/2 to 1 tsp coarsely ground black pepper
2 pork tenderloins
2 tbsp bottled horseradish
1 tsp dried thyme leaves
Preheat oven to 500F (260C). Line a baking sheet with foil and place a rack on top. In a medium-size bowl, stir mustard with 1/2 teaspoon (2 mL) pepper or, if you love peppery food, stir in 1 teaspoon (5 mL) pepper. Place meat in bowl and, using your hands, turn to coat, pressing pepper into meat. Place meat on rack. Fold under thin end of meat to even out thickness. Using the back of a spoon, spread horseradish over meat, then sprinkle with thyme.
Roast, uncovered, in centre of 500F (260C) oven until meat gives a slight resistance when pressed and an instant-read thermometer inserted into centre of meat registers 155F (68C), from 25 to 30 minutes. If meat becomes too brown before it's cooked, loosely cover with a piece of foil. Remove from oven and let stand 5 minutes to allow juices to settle, then slice and serve.
Calories 145, Protein 24.2g, Carbohydrates 1g, Fat 4.3g, Fibre 0.1g, Sodium 127mg.
We've enhanced horseradish by pairing it with sharp Dijon mustard and smearing it over pork tenderloin. Lean tenderloin cooks faster than a regular roast and needs no tending while roasting--making it the perfect delicious choice for a last-minute holiday menu.
Coat meat with mustard-pepper mixture, then cover and refrigerate overnight. Do not spread with horseradish as it contains salt, which leaches out natural juices, causing meat to dry out. Spread with horseradish and sprinkle with thyme just before roasting.