Last night's dinner was a very tasty pork tenderloin. The key is to keep it moist.
The night before you want to cook, sprinkle a pinch of salt, pepper and other spices you like on the pork and slather it in seedy mustard and let it sit in a ziplock bag for 12 hours.
To cook the pork, heat up a cast iron pan with a little oil and brown all sides, then put it in a 425-degree oven for 12 minutes. Remove and place on a cutting board covered loosely in foil for 10 minutes to rest. Serve with your favorite side dish.
Nic Coury
