Brown Sugar And Mustard Rubbed Tenderloin Tips Recipe
Served with garlic french fries and tomato cucumber pepper salad.
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Ingredients
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For the Brown Sugar and Mustard Rubbed Tenderloin Tips
For the Garlic French Fries
For the Tomato Cucumber Pepper Salad
Method
For the Brown Sugar and Mustard Rubbed Tenderloin Tips
- 1
Prepare the Marinade
In a small bowl, mix together brown sugar, Dijon mustard, garlic powder, salt, and black pepper to create a paste.
- 2
Rub the Tenderloin
Coat the pork tenderloin evenly with olive oil, then rub the brown sugar and mustard mixture all over the tenderloin. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- 3
- 4
Rest the Meat
Remove the tenderloin from the heat and let it rest for 5-10 minutes before slicing into tips.
For the Garlic French Fries
- 5
Prepare the Potatoes
Wash and peel the potatoes. Cut them into thin fries, about 1/4 inch thick.
- 6
Season the Fries
In a large bowl, toss the cut potatoes with olive oil, garlic powder, and salt to taste.
- 7
Bake the Fries
Spread the fries in a single layer on a baking sheet. Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes, flipping halfway through, until crispy and golden brown.
- 8
Garnish
Once baked, remove the fries from the oven and toss with fresh parsley before serving.
For the Tomato Cucumber Pepper Salad
- 9
Chop the Vegetables
Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and finely slice the red onion.
- 10
Combine the Salad Ingredients
In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, and red onion.
- 11
Dress the Salad
Drizzle the salad with olive oil and red wine vinegar, then season with salt and black pepper to taste. Toss gently to combine.
- 12
Add Fresh Herbs
Sprinkle fresh basil over the salad and toss lightly before serving.
