September 10, 2013

Garlic Dijon Pork Tenderloin

Pork tenderloin has to be my favorite cut of pork. This recipe was very simple and full of flavor. My pork looks undercooked, but I did check the temperature to ensure it was high enough.

Garlic Dijon Pork Tenderloin
from Handle the Heat

1 (1-pound) pork tenderloin, trimmed
1 Tbsp olive oil
2 Tbsp Dijon style mustard
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme or 1 tsp. dried thyme

Preheat the oven to 425°F. Place the tenderloin in a shallow baking dish.

Combine the olive oil, mustard, garlic, salt and pepper to taste, rosemary, and thyme in a small bowl. Rub the mixture evenly onto the tenderloins. Roast for 25 to 30 minutes, or until an instant read thermometer registers 155°F. Let rest for 5 minutes before cutting into thick slices and serving.

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