Pork Tenderloin
Submitted by Sue Lowes on Mar 05, 2010

With sweet mustard and rosemary

Servings:
1

Complexity:   
Easy

Total Time:
4-6 hours

Ingredients:
Two 12-ounce pork tenderloins

1/2 cup plus 2 tablespoons good qualify honey mustard

1 large bunch fresh rosemary

Directions:
In a small bowl, mix mustard with 2 tablespoons finely minced rosemary needles. Add a grinding of black pepper. Pour mustard mixture over tenderloins and roll tenderloins so they are completely coated. Cover and refrigerate for 4 to 6 hours.

Preheat oven to 375F

Remove most of the marinade from pork. Season lightly with kosher salt and freshly ground black pepper. Distribute rosemary branches in center of a baking sheet, placing tenderloins on top. Bake for 12 minutes, turn over and bake 12 minutes longer. Remove from oven. Transfer to a cutting board and let rest for 5 minutes. Pork should be slightly pink. Slice thinly, placing pork in overlapping slices on a serving platter. Pour accumulated juices over pork. Garnish with sprigs of rosemary and add a dollop of honey mustard.

Cook's Notes:
I cook our pork a little longer than this recipe requires because we like ours well done.

The ancient Greeks and Romans knew the culinary and medicinal gifts of mustard, which in this recipe forms a protective and flavorful coating for pork tenderloin, and excellent source of B vitamins. Rosemary, too, was valued in both medicine and cooking.