Recipe: Pork Tenderloin With Mint

April 12, 2010

E came home with a huge bunch of this gorgeous fresh mint the other day. Honestly I had no idea what to do with so much. It smelled so lovely and I didn't want to waste it, so taking a cue from Iron Chef, mint became the theme ingredient for the week. It's mint madness around here!

Recipe: Pork Tenderloin with Mint

  • 2 cups chopped fresh mint
  • 2 tbsp coarse mustard / Dijon
  • 2 tbsp honey
  • Salt and pepper to taste
  • 1 tbsp Worcestershire sauce
  • 3 pieces of prosciutto (or bacon)
  • 2 tbsp olive oil
  • pork tenderloin
  1. Preheat the oven to 350 degrees.
  2. Mix the mint, mustard, honey, Worcestershire sauce, in a bowl and season with salt and pepper.
  3. Fillet the pork tenderloin so it becomes one flat sheet about an inch thick.
  4. Lay the proscuitto or bacon on the pork.
  5. Spread the mint mixture on top of it and roll it back into it's original shape. Pat the outside of the pork tenderloin down with any extra mint mixture.
  6. Drizzle with olive oil and place on a baking dish (overlapping end down so it doesn't unroll).
  7. Bbake until the juices run clear (approximately 1 hour).

I thought the mint might be overwhelming but it wasn't. It added a lovely fragrance to the pork and it's toned down by the prosciutto. 

A bonus mint recipe!

Oh yeah and if you noticed that sparkling drink up there... it's gin, and tonic, with crushed mint and lemon slices, on ice. It was refreshingly minty. If you're not a fan of gin or tonic. 7up or sprite with mint and lemon? That works too.

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