This is a simple recipe that is quick and easy and works every time. Both of my daughters have made this more than once. Simple, delicious, and looks fancy!
Take a single pork tenderloin (about a pound) and put it in a gallon zipper locked bag to marinate. You can marinate it as little as an hour, but no more than 3 hours. To marinate, pour 1/4 cup of good olive oil inot the bag along with a pinch of coarse Kosher salt, the juice of a lemon, a pinch of pepper, and a pinch of garlic powder. You just want to flavor the meat, not coat it.
Preheat the oven to 500 degrees Fahrenheit.
When the oven is fully preheated and the meat has marinated for at least an hour, take the tenderloin out of the marinade and put it on a rimmed baking sheet lined with foil. Put foil on the baking sheet for easy cleanup...dull side up.
Put the cooking sheet with the pork on it into the oven. Let the tenderloin cook for 5 minutes at 500 degrees Fahrenheit. After five minutes TURN THE OVEN OFF but DO NOT OPEN the oven door for one hour.
After one hour in the oven (that is turned off), take the tenderloin out of the oven and off the tray with tongs, do not pierce the meat. Let it sit for 5 minutes before thinly slicing.
Creamy Mustard Sauce
Melt 2 to 3 tablespoons of butter together with 1/2 to 1 tablespoon of mustard (from the jar...not mustard powder). When the butter is melted and blended together with the mustard, turn off the heat under the pan and add 2 tablespoons of a creamy cheese (like cream cheese, goat cheese, etc.) Stir until blended and smooth. If not hot enough, put on low heat but watch carefully as it could separate. Drizzle the finished sauce over the sliced tenderloin and serve.
This is all that was left after husband and I, alone together, had dinner.