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Home > posts > 2018 > 09 > 2018-09-30_Honey_Mustard_Pork_Tenderloin.html
Honey Mustard Pork Tenderloin
/posts/2018/09/2018-09-30_Honey_Mustard_Pork_Tenderloin.html
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I made honey-mustard pork tenderloin from Two Peas and Their Pod (LOCAL[@rev]). I followed the marinade closely except I used garlic powder instead of regular garlic.
I marinated it overnight and set it up cooking early on Sunday at 137.5°F. I think this may have been a case of too long in the sous vide. I seared it on the cast iron and, while it was good, it was almost too tender a mushy. I need to be better about not going as long next time.
I also made their sauce which wasn't bad!
We served it with some Trader Joes Frozen Grilled Veggies (meh, probably would have been better if baked, not microwaved) and, for dinner portions, leftover salad. It made quite a bit since it was a large tenderloin.
