Anchovy Roasted Pork Tenderloin
*I like to serve this with some roasted potatoes and something green, a salad, green beans, or broccoli.
2-4 anchovies packed in oil 1 clove of garlic
1 Tablespoon tarragon dijon mustard (or substitute plain dijon)
Kosher salt and freshly ground black pepper to taste
1 Tablespoon extra virgin olive oil
1 pork tenderloin (about 3 lbs)
Preheat oven to 350 degrees F.
Combine anchovies, garlic, and mustard with a pinch of salt and pepper, and grind into a paste using a mortar and pestle or small food processor.
Using a pastry brush, brush all sides of tenderloin with paste.
Heat a large cast iron skillet over medium heat.
Add olive oil and let heat up in the pan.
Add pork to skillet and sear on all sides until browned, approximately 2 minutes per side. Transfer to warm oven and cook until thermometer reads 145 degrees, about 10 minutes.
Remove from oven and place pork on a cutting board and tent with foil and let rest for 10 minutes before slicing.