1 cup chopped scallions
4 garlic cloves
2 sprigs fresh thyme
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 tbsp horseradish flavoured dijon mustard
1 tbsp + 1tsp olive oil
1/2 cup chicken broth
1 10 oz pork tenderloin
Directions
1. Preheat oven to 350F.
2. In a food processor, combine scallions, garlic, thyme, salt and
pepper; process until finely chopped. Add mustard and oil; process
until mixture forms a paste.
3. Place pork on a rack in roasting pan; spread with scallion mixture
Pour broth into bottom of pan. Roast, basting occasionally, 45-50
minutes, or until meat thermometer registers 160F. Let stand 10 min.
before carving into 1/4" thick slices.
Source: Weight Watchers Magazine, April 1993
Each serving contains: 1 fat, 2 proteins, 1/2 vegetables, 2 opt.cal.
Per serving: 143 calories
Servings: 4 servings
Mustard Crusted Pork Tenderloin Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Weight Watchers
The History of Recipes
Written cooking instructions as a concept can be observed way back into history, certainly as far as ancient Egypt, and maybe further still. In practice though, sadly, these old recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Moving our culinary historical trip onwards, there were a couple of cookery books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that we all know today, but rather recipes for the types of food cooked for the rich and wealthy people of those days. Over the next few hundred years, the rich and powerful families of Europe competed to lay on the most exotic meals, and as a consequence, the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cookery publications are highly popular mostly due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Mustard Crusted Pork Tenderloin recipe.
