Before starting this or any recipe, be sure to have all the ingredients on the counter. In French, this culinary phrase is mise en place meaning “set up” or everything in place. It’s getting organized.

Gather your ingredients, utensils and equipment and then pre-prep the ingredients (wash, peel, cut, chop, measure) before you begin. If you’re missing something, you can figure out a substitute before you begin, not in the middle of cooking.

Since you’re heating the oven for the pork, might as well roast some veggies or potatoes at the same time. Check out: Crispy Fingerling Potatoes that can cook at the same temperature.

QUESTIONS about this how to do something in this or other recipes?  Ask in the comments section below or email and I’ll respond. 

Roast Pork Tenderloin

Makes 3 to 4 servings

1- to 1.25-pound pork tenderloin
Olive oil

2 tablespoons fresh lemon juice*
1 tablespoon mustard (use your favorite, or what you have on hand, I used Maille horseradish)
1 tablespoon maple syrup
2 teaspoons soy sauce
1/4 teaspoon ground ginger or 1 teaspoon fresh grated ginger

Quick How-To:  Use the combined marinade ingredient (mustard, maple syrup, soy sauce, lemon juice and ginger) to marinate the pork.  Sear the pork on all sides in a hot pan and finish in a 400-degree oven.

More Detailed How-To: In a small bowl, combine the marinade ingredients, adding salt and pepper to taste.  Pour into a clean plastic bag then add the pork to the bag.

Squeeze out the air and seal the bag by tying it in a knot or with a twist tie. Place into a small bowl keeping the liquid on the pork. Let stand on the countertop for 30 minutes or refrigerate a couple of hours or overnight, removing from the refrigerator 30 minutes before cooking.

Preheat oven to 400°

Remove pork from bag, shaking off excess liquid. If you’d like to make an optional sauce for the meat, reserve the plastic bag with the remaining liquid; set aside. Season tenderloin generously with salt and pepper.

Heat a large, oven-proof pan or cast-iron skillet over medium-high heat. Add a tablespoon of olive oil. Cook the pork in the hot pan until browned and crusted on all sides, about 2 to 3 minutes on each side. Transfer the pan to the oven for 10 to 15 minutes, until the center registers 140-145 degrees.

Using a potholder or oven mitt, remove the pan from the oven and place pork on cutting board. Let rest for about 5 minutes, allowing juices to be reabsorbed. Slice the meat diagonally. Serve with any of the juices from the cutting board.

If you want to make a sauce: While the meat is resting, place the pan or skillet on medium-high heat. Add 1 tablespoon of dry sherry or vermouth to the pan while stirring to loosen and dissolve the particles stuck to the bottom of the pan to deglaze the pan. Add the reserved marinade, bring to a boil and simmer for at least 5 minutes. Pour over the meat.

WOW! Juicing Lemons: To get the most juice from a fresh lemon, roll it on your countertop pressing down as you do so. This will break some of the membranes. Then, microwave it for 20 seconds. You’ll get 1/4 cup fresh juice from one medium-size lemon!