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.