This was an awesome weeknight meal! I happened to have a jar of Trader Joe’s salsa verde on hand (my favorite jarred salsa!), so this was a done deal. The pork we had in the freezer was a loin roast, so a bit of a pain to butterfly (largely because I’m not that good at it), but worth the trouble. Very simple and really, really tasty. We had this with some simple steamed green beans tossed with the Penzeys Ruth Ann’s mix – we’re addicted to this one on *everything.* The combo was great. The pork recipe came from Chow and I didn’t do anything differently. I might double the mustard next time, just because we love mustard, but really it’s not necessary.
- 1 (12- to 16-ounce) pork tenderloin
- 1 teaspoon Dijon mustard
- 2 teaspoons extra-virgin olive oil, plus more for coating the baking sheet
- Kosher salt
- Freshly ground black pepper
- Salsa Verde for serving
Heat the broiler to medium and arrange a rack in the top of the oven.
Butterfly the pork tenderloin. Lightly coat a baking sheet with olive oil and place the tenderloin cut-side down on the baking sheet.
Combine the mustard and olive oil in a small bowl with salt and pepper to taste, then rub on the tenderloin. Place the pork under the broiler and ooh until the top is light golden brown, 12 to 15 minutes
Remove from broiler and place on a cutting board. Cover loosely with foil and let ruse for 5 minutes. Slice against the grain and serve with salsa verde.