Mustard-Marinated Pork Tenderloin
Ingredients
- 1 1/2 pounds pork tenderloin
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 1 tablespoon grainy mustard
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh rosemary
Instructions
- 1
Trim the pork tenderloin if necessary, removing the silverskin (a shiny white coating on the meat) and any excess fat. There shouldn't be too much.
- 2
In a shallow large bowl or a baking dish, combine the olive oil, Dijon mustard, grainy mustard, honey, lemon juice, garlic, salt, pepper, and rosemary, and mix well. Add the pork tenderloin, and turn to coat.
- 3
Cover the dish tightly with foil or plastic wrap, and marinate the pork in the refrigerator for at least 8 hours, up to 24 hours.
8 min - 4
When you're ready to cook, preheat the oven to 375 F. Place the meat in a roasting pan; discard any remaining marinade.
- 5
Roast the meat for 30 to 40 minutes, or until a meat thermometer registers 155 F. Remove the pan from the oven, cover it tightly with foil, and let stand 10 minutes before slicing to serve so the juices redistribute.
30 min
Nutrition
Per serving (based on 4 servings)
