Seasonal Recipes

Sydney [Oland] Keddy is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as in other publications.

PORK TENDERLOIN, ARUGULA, AND GOAT CHEESE TARTINE

Pork tenderloins are super lean and cook really fast. If you’re looking for a change from a boneless, skinless chicken breast this is a good cut to try. Make sure to use a good amount of salt when you’re seasoning the tenderloin to ensure you get as much flavor as possible, and watch the time and temperature of the meat while you’re cooking it - as with any lean meat pork tenderloins can dry out if left on the heat for too long. Makes 4 tartines.

INGREDIENTS

❑ 1 pork tenderloin ❑ Salt ❑ Olive oil ❑ 1 tablespoons dijon mustard ❑ 1 tablespoons brown sugar ❑ 1 tablespoons maple syrup ❑ 4 slices bread ❑ 1 cup arugula ❑ 100 grams fresh goat cheese

Maple syrup, dijon mustard, brown sugar

Sweet mustard sauce

METHOD

1Set the oven to 375 degrees. Season pork tenderloin generously with salt, heat a large drizzle of olive oil in a cast iron pan over high heat.

Sear the tenderloin on all sides then place in the oven for 12 minutes, or until 160 degrees.

2In a bowl whisk together mustard, brown sugar, and maple syrup.

3When the pork is cooked, allow it to rest for 5 minutes then slice into thin slices. Divide the arugula between the slices of bread then top with goat cheese and pork tenderloin and drizzle with mustard sauce.

Sear the pork tenderloin

Let the tenderloin rest before you slice it

Pork tenderloin, arugula, and goat cheese tartine

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