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Old 09-05-2014, 11:09 PM   #1
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Filet de porc facile aux herbes de Provence la Kayelle

This is the second time I've made this, so thought I'd post it so it doesn't get lost. Thanks for the inspiration Katie.

This is fabulous, easy, and just delicious.


1 pork tenderloin (they usually come two to the package)
4 0Z Grey Poupon Dijon mustard (half a jar)
5-6 Tbs Herbs de Provence, with or without lavender.
Salt to taste

Remove any silver skin from the tenderloin. Pound out the whole tenderloin so that it's approximately all the same thickness. Place on a small cookie sheet and lightly salt on both sides. With the back of a spoon, thickly frost the top with half the mustard and sprinkle on half of the Herbs de Provence. Flip the meat over on the pan, and do the same on the other side.
Set your oven rack closest to the flame of the broiler, and broil for 15 minutes without turning. Let it rest for about 10 minutes and transfer to a cutting board. Carefully slice 1/2 inch slices on the bias to keep the top crust intact.
This will serve two generously.
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Old 09-07-2014, 01:14 AM   #2
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looks good, k-l.

do you use smooth or wholegrain dijon?

i've made a similar dish using wholegrain dijon (maille brand) and i like to add a pinch of fennel seeds to the top.

delicious stuff.
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Old 09-07-2014, 11:17 AM   #3
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Isn't that an awful lot of mustard? I would be afraid it would overwhelm the flavour.
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Old 09-07-2014, 12:20 PM   #4
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Isn't that an awful lot of mustard? I would be afraid it would overwhelm the flavour.
I don't think so. I use Dijon on pork chops and it mellows as it cooks.
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Old 09-07-2014, 12:25 PM   #5
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I don't think so. I use Dijon on pork chops and it mellows as it cooks.
That's good to know. I guess I haven't cooked with Dijon. Around here it's used mostly for vinaigrette, but also as a condiment.
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Old 09-07-2014, 12:42 PM   #6
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Thanks, Kay. Sounds full of flavor, and I bet it has an awesome crust. Will try it.
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Old 09-07-2014, 01:56 PM   #7
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Thanks for the interest guys.

I know it sounds like a lot of mustard, but the thick creaminess of the Dijon, combined with the punch of flavor from the herbs blends beautifully to mellow out the sharpness of the mustard. I really don't think whole grain Dijon would work equally well.
Every once in a great while what I call a "stupidly simple" recipe turns into a masterpiece.

I'd be interested to hear what you would think of sides to go with it for company. It would be easy enough to do more than one for a party.
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Old 09-07-2014, 02:53 PM   #8
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That's good to know. I guess I haven't cooked with Dijon. Around here it's used mostly for vinaigrette, but also as a condiment.
I'm surprised, TL. When I lived in northern Germany (that was a century ago), we used to make a pork roast smeared with Dijon, rolled in seasoned flour, browned and then finished in the oven. It produced a crust as well. My aunt used to make orange roughie that was encrusted in Dijon.
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Old 09-07-2014, 03:40 PM   #9
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Thanks for the interest guys.

I know it sounds like a lot of mustard, but the thick creaminess of the Dijon, combined with the punch of flavor from the herbs blends beautifully to mellow out the sharpness of the mustard. I really don't think whole grain Dijon would work equally well.
Every once in a great while what I call a "stupidly simple" recipe turns into a masterpiece.

I'd be interested to hear what you would think of sides to go with it for company. It would be easy enough to do more than one for a party.
My first thought would be to roast some asparagus to go alongside. Since you've got a little resting time for the tenderloin and the oven is already hot, you could put your prepped asparagus on a baking sheet and just pop it in the oven right when you take the tenderloin out. I'd lower the temp from broil to 425 though. Should be about perfect timing, once you've let the meat rest and have sliced it.

Maybe some garlic mashed potatoes, too? You could make those before you roast the pork, then just reheat at the last minute if you need to. I'm making myself hungry now.
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Old 09-07-2014, 04:45 PM   #10
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I think the lean pork cries out for something like au gratin potatoes. Roasted asparagus would be great, drizzled with balsamic vinegar as they come out of the oven. Or sauted apples and onions.
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