Tuesday, January 19, 2010

Mustard and Herb Crusted Pork Tenderloin

This recipe is one of the hubby’s favorites; I try to make it at least once a month and yesterday Vons happen to have pork tenderloin on sale, so I thought why not make it today (yesterday). I love oven cooking because, not only does it warm up the house on cold days, but it keeps the kitchen relatively clean which is always a plus. I usually serve pork tenderloin with oven roasted veggies, but you can also serve it with mashed potatoes, rice, salad or any other of your favorite side dishes.

Mustard and Herb Crusted Pork Tenderloin

  • 2 pork tenderloins, trimmed of any extra fat and silverskin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Dijon mustard
  • 4 garlic cloves, minced
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon of a mixture of you preferred spices*
Place pork in a roasting pan coated with cooking spray or olive oil. Rub pork with 1/4 teaspoons each salt and pepper. Combine mustard and next 4 ingredients in a small bowl; spread mixture evenly over pork (I use a basting brush).

Bake at 375 for 1 hour or until thermometer registers 140. Let stand 10 minutes before slicing. Transfer roast to a serving platter and serve with your favorite side dish.


*I like to use Trader Joes 21 Seasoning Salute which contains: Onion, Black Pepper, Celery Seed, Cayenne Pepper, Parsley, Basil, Marjoram, Bay Leaf, Oregano, Thyme, Savory, Rosemary, Cumin, Mustard, Coriander, Garlic, Carrot, Orange Peel, Tomato Granules, Lemon Juice Powder, Oil of Lemon, and Citric Acid.


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