Pan-Roasted Pork Tenderloin with Sorghum-Mustard Glaze & Wilted Spring Greens

Instructions

1. 1

   Preheat your oven to 400F. Pat 1 (1.5 lb) pork tenderloin completely dry with paper towels—moisture is the enemy of a good sear. Season it generously on all sides with 1 tbsp kosher salt and 1 tsp cracked black pepper. Let it sit at room temperature to take the chill off while the oven heats.

   5 min

   Tip: Tempering the meat ensures it cooks evenly from edge to center.

2. 2

   In a small mixing bowl, whisk together the Southern trinity of my kitchen: 3 tbsp whole grain mustard, 2 tbsp sorghum syrup, and 1 tbsp apple cider vinegar. Stir in 1 tsp fish sauce to add an invisible backbone of savory depth. Set this glaze aside.

   3 min

   Tip: Taste the glaze—it should be sharp, sweet, and deeply savory.

3. 3

   Heat a heavy 12-inch cast-iron skillet over medium-high heat until it begins to smoke slightly. Add 2 tbsp grapeseed oil and let it shimmer. Carefully lay the pork tenderloin into the pan, laying it away from you to prevent splattering. Sear undisturbed for about 2 minutes per side until deeply caramelized and crusty.

   6 min

   Tip: Don't fuss with the meat; let the cast iron do the heavy lifting to build that crust.

4. 4

   Reduce the stovetop heat to medium. Toss in 1 tbsp unsalted butter, 2 cloves garlic, smashed, and 1 sprig fresh rosemary. As the butter foams and turns nut-brown, tilt the skillet slightly toward you and use a spoon to continuously baste the pork with the aromatic butter for 1 minute.

   2 min

   Tip: Basting adds rich flavor and helps cook the meat gently with the hot fat.

5. 5

   Turn off the burner. Working quickly, use a pastry brush to slather the top and sides of the pork with exactly half of your prepared sorghum glaze. Transfer the entire skillet to the preheated oven. Pan-roast until a meat thermometer inserted into the thickest part reads 140F, which should take about 10 to 12 minutes.

   12 min

   Tip: Resist the urge to overcook it. Pork tenderloin is lean and best served with a blush of pink in the center.

6. 6

   While the pork is roasting, wash and thoroughly dry 1 bunch mustard greens. Tear the leaves into rough, bite-sized pieces and discard the tough center stems. Have your remaining glaze and broth staged near the stove.

   5 min

   Tip: Make sure the greens aren't holding too much water, or they will steam instead of wilt in the final step.

7. 7

   Carefully remove the hot skillet from the oven (remember that handle is blazing hot!). Transfer the pork tenderloin to a cutting board to rest. Do not wipe out the skillet.

   1 min

   Tip: Resting allows the juices to redistribute so they don't flood your cutting board when you slice.

8. 8

   Place the skillet back onto the stovetop over medium heat. Pour in 1/4 cup chicken bone broth, using a wooden spoon to scrape up all the beautiful browned fond from the bottom of the pan. Toss in the torn mustard greens and the remaining half of the sorghum glaze. Cook, tossing frequently, just until the greens are wilted and glossy, about 3 minutes.

   3 min

   Tip: We want the greens to retain a slight bite, not turn to mush.

9. 9

   Slice the rested pork tenderloin into thick, half-inch medallions. Arrange them on a platter over a bed of the wilted mustard greens, and spoon the remaining pan juices generously over the top of the meat.

   2 min

   Tip: Pour any juices that accumulated on the resting board right back over the sliced meat.