Friday, November 26, 2010

Dijon & Smoked Sea Salt-Crusted Pork Tenderloin

Hope everyone that celebrated Thanksgiving yesterday had a great day!  We definitely did!  It was filled with family, laughs, and of course, some amazing food! 

One of Andy's friends works for a food-service distributor and will often stop by Andy's music shop to drop off some goodies.  One of the recent "goodies" that he's dropped off is a sample pack of Char-Crust Dry Rubs.  I've never used them before, and decided to give them a go and was definitely happy with my results!  The rub provided a crispy crust on the outside of my chosen protein, and really did seal in the juices because for once, I didn't overcook a pork tenderloin!  It was the juiciest, tastiest piece of meat I've cooked in a while.  I'd definitely recommend checking out their site!

Hope you all have a fantastic weekend, and if you went out for Black Friday today, hope you got some awesome deals!  Me, I'll just stick with the online shopping for right now, hehe.

1 lb. pork tenderloin
1-2 tablespoons olive oil
1 tablespoon dijon mustard
salt and pepper to taste
1 teaspoon oregano
1 clove garlic, minced
1 packet Char Crust - Smoked Sea Salt

In a small bowl, mix together olive oil, dijon, salt, pepper, oregano, and garlic.  Rub mixture over pork tenderloin and let sit in the fridge for about 1 hour.

Pat pork tenderloin dry with a paper towel and spread Char Crust packet onto large plate.

Gently roll tenderloin onto char crust salt to coat evenly.

Preheat oven to 375 F.

Heat a large skillet under medium high heat and add 1 tablespoon of olive oil.

Add pork tenderloin and cook for about 3-4 minutes per side, or until all sides are a nice golden brown.  Transfer tenderloin to the oven, either in the skillet or place on a baking sheet to finish cooking, about 35-40 minutes, or until cooked through.

Let pork rest for about 5-10 minutes.  Slice into medallions and serve with sweet potato cakes or other desired side!

This was definitely delicious.  The tenderloin was juicy and quite flavorful, with hind notes of the dijon underneath the smoky and salty layer.  I'd definitely recommend this for anyone that's a fan of a juicy pork tenderloin!

Enjoy the weekend guys and see ya back here on Monday! 


  1. Mmmmmm pork tenderloin is a huge favorite of mine, but I've never actually made my own!

  2. Those tenderloin pieces look really good. What did you have it with? I love mine with some tangy salad and a warm crusty piece of bread.

  3. It looks absolutely perfect, Peggy! My daughter loves pork so she'd be all over this. Will definitely check out their site!

  4. Pork and mustard go perfectly together. I love the combination.

  5. Tenderloin looks delicious.I don't know what else to say.

  6. yayyy I'm making pork tenderloin panini for dinner tonight and you just got me excited with your delicious rub!

  7. I am terrible about overcooking my pork (thus one of the reasons we don't eat it often) I'm going to have to try to find some of this rub and follow your recipe next time! Thank you for sharing. I hope you are having a lovely Saturday afternoon!

  8. U know what, Peggy? I WAS planning on sitting here for the next hour reading blogs and returning comments first AND THEN make dinner... but I know now that it's a bad idea. Your post is making me HUNGRY already!! I guess the other blogs will have to wait, haha. Time to make some dinner!

  9. Peggy, your pork tenderloin looks divine!

  10. This looks perfect! I hope you had a great Thanksgiving!

  11. Hello Peggy:

    Thank you for your lovely comment in my sweet blog. The crostata is delicious. Your recipe is very good. A great kiss

  12. oh~this pork dish looks so tasty. Your fiance is so lucky ;) Thank you for sharing this recipe. Have a nice day!

  13. I like using rubs on tenderloin. I just checked the web page and I think I can find their rubs in Fresh Market around here. Will try to stop by sometime soon! Thanks for sharing the recipe :)

  14. The slices in the first picture are making my mouth all watery now!

  15. looks gorgeous! hope you had a great Thanksgiving!

  16. Ah, pork! It's my go-to meat of choice. This sounds absolutely divine!



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