I love this dish. It's easy, cheap, and crazy good. Plus, I always already have the ingredients in my house- which makes it all the better. The butterflying technique may seem intimidating for those of you who've never done it before- but I promise- it's way easier than it sounds. And did I mention there's only 5 ingredients... including salt and pepper... ya this recipe is the best.
Alright so let's get on with it! Butterflied Pork Tenderloin
- 1 (12-16 ounce) pork tenderloin
- 1 teaspoon Dijon mustard
- 2 teaspoons extra- virgin olive oil, plus more for coating
- Kosher salt
- Black Pepper
Lightly coat a baking sheet with olive oil and place the tenderloin cut- side down on the baking sheet.
Combine the mustard and measured olive oil in a small bowl and rub on top of the pork.
Season the meat with salt and pepper.
Place the tenderloin under the broiler and cook until the top is light golden brown, about 12- 15 minutes.
Remove from the broiler and place on a cutting board. Cover the pork loosely with foil and let it rest for 5 minutes.
Slice against the grain and place on a platter. Enjoy!