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This is my husband's FAVORITE pork roast. Great for dinner parties. I have served it to everyone I
know, and now I can only cook it for ourselves! You'll be surprised how low in calories
and fat pork is! We like this roast served either with or without the Savory
Mustard Sauce. Both ways are great!
Check out my
Petite Pork Roast dinner menu which includes this favorite Petite Pork Tenderloin Roast.
Petite Pork Tenderloin Roast Recipe
Recipe Type:
Pork,
Entree
Yields: 4 to 6 servings
Prep time: 10 min
Cook time: 30 min
Ingredients:
1 (2-pound) pork tenderloin roast
2 tablespoons soy sauce
1/4 teaspoon ground mustard
2 tablespoons fennel seeds
2 tablespoons caraway seeds
Savory Mustard Sauce (recipe below)
For a more flavorful and succulent pork roast, brine your pork roast according to my
Guidelines for Brining Pork.
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 plastic wrap from the roast.
Place fat side uponto 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.
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