Mustard encrusted pork tenderloin

1-1.5 pounds of pork tenderloin(s)
2-3 Tbsp coarse ground mustard
1-2 Tbsp of fresh rosemary leaves chopped
2 cloves of garlic chopped
2 Tbsp OO
salt and pepper to taste

Drop the tenderloins in a big zipper top bag.
Mix the marinade and drop in the bag.

Massage the meat and the marinade together till fully coated.

Marinate for atleast 2 hrs.
Sear the tenderloin(s) on a pan with 1/2 a Tbsp of OO on all sides for about 3-4 minutes on high heat to get a good crisp exterior.
Roast the meat in a roasting pan in a preheated oven at 350 degrees for about 25-30 min for (about 20 min a pound) till the internal temperature of the pork is about 150 degrees with a meat thermometer.
Take the pork out of the oven and wrap with foil and let REST !! Leave it alone for about 10 minutes. The internal temperature will raise by 9-10 minutes in that time.
Slice on a diagonal to preserve the juices. Serve with a simple salad/ creamy mash potatoes/ wilted garlic baby spinach….
Enjoy !!

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