Culinary Cannabis

Pork Tenderloin Story.docx

Pork Tenderloin Story

Hello Everyone!  

Thanks for stopping by today to talk about pork tenderloin and more things pig related.

Cincinnati (my hometown) has a long history with swine.  Back in the 1840’s Cincinnati was nick-named “Porkopolis” since the region was the largest pork processor in the nation at the time.  (I think Chicago now holds that title.)  Every May, Cincinnati is the host to the “Flying Pig Marathon”.  We also have hand decorated and painted pigs on street corners around the city.  Goetta, pork sausage mixed with spices and pinhead oatmeal is a favorite.  (stay tuned for a Goetta recipe soon).

Enough about Cincinnati and our venerable history with the pig and on to today’s recipe.  For my regular readers, this may seem like a complicated recipe since I have it broken down into three parts.  Fear not, my faithful followers, this recipe comes together in 30 minutes or so and only needs minimal kitchen equipment – a skillet, a bowl and a sheet pan.  This is definitely a recipe anyone can successfully make.  I think with the Dijon cream sauce, it’s fancy enough for a special occasion meal.

P.S. An extra added bonus, the Dijon cream sauce goes extremely well with the (Pot)ato & Parsnip mash from a previous post.

I used a Jealousy strain in the recipe that tested at 18.68% THC.

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Pork Tenderloin with Dijon Mustard Cream Sauce recipe.docx

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Pork Tenderloin with Dijon Mustard Cream Sauce

For Pork

2 small pork tenderloins (approximately 2.5  lbs total)

1 t kosher salt

1 t ground black pepper

1 t dried oregano

1 t dried mixed Italian seasoning

1 t dried or fresh thyme leaves

1 t garlic powder

1 t ground cumin

For glaze

1 T infused olive oil

1 T grainy Dijon mustard

1 T infused honey

1 T low sodium soy sauce

1 T maple syrup

1 T Worcestershire sauce

For Cream Sauce

3 T infused butter

2 cloves garlic, minced

¼ c minced shallot

1 T fresh lemon juice

1 T grainy Dijon mustard

1 T thyme leaves

½ c infused cream

Preheat oven to 375F.  

In a small bowl, mix all spices called for in the pork loin portion of the recipe.  Rub spice mixture over tenderloins and set aside while you prepare the glaze.

In the now empty bowl in which you mixed the spices, combine all the glaze ingredients and whisk until emulsified.

Heat large skillet on the stove top.  Add 2 T olive oil.  Sear pork loins on all sides, approximately 5 minutes total.  Remove tenderloins from skillet and place on rimmed baking sheet.  Pour glaze over tenderloins and roll to coat all sides.  

Roast in preheated oven for approximately 15-20 minutes or until a meat thermometer reads 135-140.  Remove tender loins from pan and let rest.

While pork is resting, make mustard cream sauce.  In same skillet pork was seared in, add the butter,  garlic and shallot.  Sauté over medium-low heat until onions soften.  Deglaze pan with lemon juice.  Add

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mustard and thyme leaves.  Stir until smooth.  Add infused cream and just heat through.  If sauce seems too thick, add up to ¼ c water or broth to thin.

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As with all cannabis infused food start with a small portion till you learn your tolerance level. Keep out of reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann