Preparation:
Trim
the tenderloin roast of fat and silver skin (see photo on left). Silver skin is a silvery-white connective tissue. It doesn't dissolve when the
tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloins to curl up into the shape of a quarter
moon.
Score the meat at various points across the width of the tenderloin and
set aside.
In a small bowl,
combine soy sauce and ground mustard. Using your fingers, rub the soy/mustard mixture onto the
roast. On a piece of wax paper, combine fennel seeds and caraway seeds; roll
the coated roast in
the seed mixture to coat evenly. Wrap tightly in plastic wrap and refrigerate
at least 2 hours or overnight.
Preheat oven to 375°F. Bring roast to room
temperature before cooking.
Unwrap roast.
Place fat side up
onto a rack in a shallow baking pan. Bake, uncovered, 30 to 45 minutes or until a
meat thermometer inserted
into thickest part of the roast registers 140°F. to 145°F.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
Remove from oven and transfer onto a cutting board; let
roast stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees
after it is removed from the oven). Transfer onto a serving platter and serve with Savory
Mustard Sauce.
Makes 4 to 6 servings.
Savory Mustard Sauce:
1/4 cup water
2 tablespoons ground mustard
1 teaspoon cornstarch
3 tablespoons light corn syrup
1 tablespoon cider vinegar
In a small saucepan over medium heat, combine water, ground
mustard, and cornstarch. Stir in corn syrup and cider vinegar; cook and stir until
thickened and bubbly. Cook and stir another 2 minutes. Remove from heat and
let cook before using.
