The Other White Meat: Mustard-Chili Pork Tenderloin

Pork tenderloin is such an easy meat to prepare. All you have to do is apply a flavorful rub and roast or grill for twenty minutes or so. You end up with wonderfully tender meat that you can slice into medallions. It's healthy too, with no more fat than chicken breast.

Here's a great recipe for you to try. Tangy and sweet and spicy all at the same time.

Mustard-Chili Pork Tenderloin
One tenderloin will serve three or four. Spread the same amount of sauce over two tenderloins for more generous servings. And leftovers!

1/4 cup Dijon mustard
1 tablespoon molasses (Use honey if you don't have molasses, but the molasses adds a great richness, so it's worth buying. Keeps forever in your pantry.)
2 cloves chopped garlic
4 teaspoons chili powder
1 pork tenderloin (about 1 pound)

Stir mustard, molasses, garlic and chili powder together in a small bowl. Put tenderloin in container and pour marinade over, coating well. Refrigerate and allow to marinade for two to four hours.

Preheat the oven to 400 degrees. Place tenderloin in baking dish and season with salt and pepper. Roast for 20-25 minutes or until internal temperature registers 145-150 degrees.

Remove from oven and tent loosely with foil. Let stand for ten minutes. Slice and serve.

Wine Pairing:
A racy New Zealand Sauvignon Blanc might stand up to this, but I prefer a red with pork, especially when it has an assertive sauce like this. It's great with an earthy wine like Sangiovese (Chianti in Italy) or a spicy Australian Shiraz.