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May 18, 2010

Dijon and Herb Pork Tenderloin

This will likely be my last post for a few days because I'll be travelling the the left coast but if I get a chance I'll try to do a mobile post from my phone.  I'm not making any promises though, so don't shed too many tears. I have to admit I'm leaving for the long weekend on a delicious note.

I was feeling creative tonight trying to think of a new way to make pork tenderloin other than teriyaki or pre-marinated versions. I rummaged through my cabinets and refrigerator and ended up with one of my favorite creations I've had in awhile. I'm not going to lie- it was really good. The rosemary, garlic and Dijon gave it a tangy, earthy flavor that seeped into every bite. As an added bonus, it's really easy to make.

Ingredients (serves 6)
2 pork tenderloins
3 cloves of fresh garlic, minced
1 tablespoon freshly chopped rosemary
1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons Dijon mustard

Preheat the oven to 350 degrees. Trim any excess fat or silver skin from the tenderloins. In a bowl, combine all of the remaining ingredients to make a paste. Brush the mixture onto the tenderloins, coating both sides. Place in a glass baking dish and bake until the internal temperature is 155 degrees, about an hour. Remove from the oven and set aside on a cutting board to rest 10 minutes before serving.


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