Pork Tenderloin with Honey Mustard Aioli, Asparagus and Egg
Holy moly this is a good one! Pork tenderloin used to be one of my least favorite proteins, right up there with chicken breast…that is until I really mastered cooking them. I created this recipe in partnership with Hipwell Ranch with their beautiful pasture raised pork, and Idaho mustard from Wagners Idaho Foods. Serves 4.
This would be just as good with a pork loin roast, but will require a slightly different cooking technique and a longer cooking time. See cooking notes below for more details.
One of my favorite methods for cooking lean meats or those that require an extended cooking time is to utilize the Sous Vide Immersion Circulator. Just season, vacuum seal and drop into the water—you can go do something else while your meal cooks to perfection and holds at the ideal temperature with no risk of drying out! It’s great for meats, but is also an easy way to make your whole meal. You can easily use it for meal prepping also, cooking all your proteins for the week and keeping them sealed in their bags until you’re ready to eat, then you just remove it from the bag, pat it dry and sear just as you would if it were freshly cooked. Without exposure to oxygen, meats, especially chicken wont take on that “leftover” taste.
I got the Instant Pot brand on a whim when I saw it on sale and even after a couple years it still works great and is by far the most affordable one I’ve seen on the market, though when it gets worn out and needs replacing I will probably look to Anova or another app controlled device after the dog almost ruined the brisket I was preparing for Christmas dinner by drinking the water below the “min” line— it would have been a good use case to get an error notification. Luckily I woke up after a couple hours and was thirsty so I went to the kitchen to get a drink and noticed that I couldn’t hear the whirring of the circulator so I checked and the water was too low. That being said, especially for items like brisket and rib roasts which will cook 24-36 hours, its best to cover the cooking vessel, even with just a sheet tray to minimize evaporation and stop dogs from drinking all the water the second you turn your back.
I’ve used it multiple times when we’ve had to travel and cook a large meal on the same day, something about a pot of hot water leaves me less anxious than leaving the oven on when we’re not home. It’s earned its keep on those custody exchange holidays and weekends alone. I know I say all the time how I’m not into gadgets or leftovers, but this thing is legit!
Ingredients
1 Pork Loin/Tenderloin, Approx 1.5lbs, trimmed and tied from Hipwell Ranch
2 tsp sea salt 1 tsp black pepper
1 Tbsp butter, 1 Tbsp olive oil or lard
1 lb asparagus spears, snap off the woody ends, blanch then ice bath and drain well
6 eggs, soft boiled (6-7 mins in boiling water for jammy eggs)
Pickled Shallots
2 small shallots, thinly sliced
¼ cup champagne vinegar or other flavorful vinegar
1 Tbsp Olive Oil
1 tsp sea salt, ¼ tsp fresh cracked pepper
Honey-Mustard Aioli
3/4 cup Olive Oil
2 cloves garlic, grated
1 egg yolk (pasteurize egg to 135 if you desire, then carefully separate the yolk)
1 Tbsp lemon juice, 1 tsp lemon zest
1 tsp salt, 1/4 tsp cracked black pepper
2 Tbsp Wagners Idaho Mustard
1 Tbsp Honey
Garnish
3-4 Sprigs spring onion tops, thinly sliced
1 Tbsp Fennel fronds, torn small, or Fresh tarragon
Lemon zest
Coarse Salt and Fresh cracked pepper
Method
Pork Tenderloin
Remove from refrigerator 15-20 minutes before you want to start cooking so it can come to room temperature. Trim as necessary, removing the silver skin. Fold and tie with butchers twine to achieve a log shape (its very tapered on one end and we want it to cook at the same time as the bulkier body without drying out. Blot dry with paper towels, season liberally with salt and fresh cracked black pepper.
Preheat oven to 375f. In an ovenproof skillet add a small amount of olive oil or lard and butter. Place the tenderloin in the skillet and allow to sear for 3-4 minutes per side until you have cooked all sides. Add 1/2 cup broth or water to the skillet and cover with foil or lid.
Cook to desired doneness (130 for Medium Rare, 140 for Medium, 150 for Medium well and 160 for well done. Cooking any higher will ensure tough dried out tenderloin.
If you’re cooking pork loin remove from the refrigerator about an hour before cooking, seasoning with salt and pepper, then cover and let come to room temperature. Sear on all sides and cook in the oven until the internal temperature comes to 140-145. **
Pickled Shallot
Thinly slice the shallots, place them in a small bowl, season with salt and pepper, separate the rings. They will start to macerate and release some of their juices. Add vinegar and oil. If necessary add a bit more vinegar or water to ensure all the shallots are submerged.
Aioli
In the bowl of a food processor combine the egg yolk, salt, lemon zest juice and mustard. With the machine still running slowly stream in the olive oil until a thick emulsion has formed. This can also be done with an immersion blender by placing all ingredients in a jar, place the blender over the yolk and on the slowest setting blend, without moving until the oil starts to turn white and emulsify, then switch to high speed and slowly start to pull the blender up through the remaining oil, making sure there are no remaining pockets of oil.
Asparagus & Eggs
Bring a pot of water to boil, meanwhile rinse the eggs thoroughly to ensure they are free of any debris (so you can use the leftover water to boil your asparagus). Once the water has come to a boil carefully lower the eggs into the water with a spoon and set a timer for 6 minutes for soft set eggs, 7 minutes for firmer but still soft yolks. Prepare a large bowl of ice water.
Notes: The dressing, shallots, eggs and asparagus can be prepared several days in advance. The eggs and asparagus can be brought to room temp or slightly warm by giving them a quick blanch in hot water when you go to serve.
**Both loin and tenderloin are very lean and will not withstand long cooking times or high temperatures without becoming tough and dry. My mom didn’t know this when I was growing up in the age of trichinosis. The risk of getting sick from undercooked pork is pretty low now due to improved hygiene standards, and is significantly lower for responsibly farmed pasture raised pork products like you’re sure to get when you shop with Hipwell Ranch. That being said, definitely cook to your comfort level, but understand that there are going to be other cuts of pork that can cook to higher temperatures AND still be delicious!