Mississippi Tenderloin
A lighter, brighter take on Mississippi flavors, built for a composed plate.
There are certain dishes that follow you home. This one started years ago, just outside Oxford, where the original Mississippi Pot Roast made its way to the table—something a mother in Ripley pulled together to get her kids to eat what was, at the time, a much richer, slower dish. It worked. The flavors were there, just lighter, quicker, more approachable. Over time, that idea stayed—less about the roast itself, more about what it could become.
Here, it’s been reimagined as a seared pork tenderloin, finished in the oven and sliced clean. The familiar notes remain—tang, a touch of heat, something savory underneath—but the weight is gone. What’s left is a dish that still nods to Mississippi, just observed a little differently and refined for the table.
Mississippi Tenderloin Ingredients
Marinade
2 tbsp extra virgin olive oil
1 tbsp sea salt
½ tsp fresh cracked pepper
2 lb pork tenderloin
2 tbsp diced garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
Oven:
4 tbsp butter, diced
Herb Mix:
2 tbsp parsley
1 tbsp onion powder
1 tbsp dill weed
2 tbsp salt
1 tbsp pepper
Prep
Preheat oven to 380°F
Method
Line baking sheet with aluminum foil. Heat olive oil until shimmery.
Add meat to pan and quickly sear on all sides until dark golden brown, approximately 2 minutes each 4 sides.
Transfer to baking sheet.
Generously coat with herb mix and top with cubes of butter.
Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately.
Finish
When pork has come to temperature, let rest for at least 10 minutes still covered in the foil.
Slice against the grain and serve immediately.
Caramalized Zucchini Ribbons
Ingredients
2 Zucchini (medium, firm)
Olive oil
Salt
Optional finish: lemon zest, flaky salt, touch of honey or chili flake
Prep
Slice zucchini into long strips—either with a mandoline or a knife. Think wide pappardelle, not thin shavings.
Lay them out and lightly salt for 10–15 minutes. Pat dry. (This is key—removes water so you actually get caramelization, not steaming.)
Method
Heat a wide skillet over medium-high until hot.
Add a thin layer of olive oil.
Lay strips in a single layer—don’t crowd (work in batches if needed).
Let them sit. No stirring for a minute or two.
You want deep golden edges—this is where the flavor builds.
Flip once, cook the other side briefly.
Total cook time: ~3–5 minutes per batch.
Finish
Transfer to a plate.
Hit with lemon zest + flaky salt.