We’ve watched Elf like 23 times this holiday season, and the coffee shop scene with the “World’s Best Cup of Coffee” always gets me. As a marketing professional, I have a pretty healthy sense of skepticism whenever I see anything promoted as “best,” especially if they don’t say who voted. Despite this, I still get suckered in to trying things whenever something is proclaiming itself to be the best.
I was perusing Pinterest the other day and happened across a recipe titled Best Ever Pork Tenderloin with Dijon-Cream Sauce, so naturally, I had to make it. I love pork tenderloin, dijon mustard, and cream sauces, so I figured even if it’s not the best ever, I’d be down with it. My husband, however, does not get excited about pork tenderloin so I really needed this one to deliver.
Make or Skip the “Best Ever” Pork Tenderloin with Dijon-Cream Sauce
Make it!
I’ll be honest, mixing Worcestershire and maple sauce for the glaze threw me off a little. Those are not two things I typically think go together – but that’s why I’m cooking other people’s recipes and not creating them. Clearly, I don’t know what’s what.
I thought this was good, but the real verdict comes from my husband. I don’t often see him visibly react to food, but when the first bite stopped him in his tracks, I knew we had a winner. Even the picky child liked the pork, although the sauce was not his thing.
I also love the versatility of the recipe. It’s easy enough that I foresee it being in regular rotation for weeknight dinners. But as promised, this is definitely worthy for a special dinner or when you want to impress someone.
Tips, Tricks & What I Would Do Different
I made a little extra of the seasoning, because my pork tenderloins were big. I’ve also found that dry rubs don’t always stick well during the searing process, so a little extra ensures plenty of flavor.
Also, next time I’ll start with just half of a lemon’s juice, and adjust accordingly. My lemon was huge, and the end result was that the sauce was just a tad too tart.
