Dukkah Crusted Roasted Tenderloin
Blue Duke with a bit of olive oil and dijon mustard as a coating for pork tenderloin adds a lot of flavour without needing a lot of prep time. Uncomplicated enough for a weeknight dinner but delicious enough to serve for a special occasion.
- 1 Pork Tenderloin
- 2 Tbsp Soy Sauce
- 1 Tbsp Honey
- 1 Tbsp Olive Oil (plus a drizzle to prep the pan)
- 1 Tbsp Dijon Mustard
- 1 Garlic clove, minced
- 1 ½ Tbsp Blue Duke
- Salt and Pepper, to taste.
This serves two people. The recipes can easily be doubled or tripled as needed.
- In a bowl, combine the soy sauce, honey and olive oil. Coat the tenderloin and set it aside. (You can also marinate overnight if you have time.)
Preheat the oven to 425° and prep a cast iron frying pan or cooking sheet with oil (If you have time, remove the tenderloin from the marinade and brown it on the stovetop in your cast iron pan or frying pan for 7-8 minutes, turning it to each side.)
- Once the oven is ready, coat with dijon mustard and add the Blue Duke as a crust.
Set the tenderloin on the baking sheet or back in the cast iron frying pan and bake for 28-30 minutes (check for an internal temperature of 145°)
Remove from the oven and allow it to rest for 8-10 minutes before slicing and serving.