Friday Foodie - Pork Tenderloin with Rosemary Mustard Sauce
Today’s Friday Foodie has no sugar in it. Okay, yes it does. But it’s not a dessert. With Easter around the corner I thought I’d devote today’s and next week’s foodie to recipes for our Resurrection Celebration. Today’s is an alternative to ham - pork tenderloin.
Pork Tenderloin with Rosemary Mustard Sauce
1 ½ tablespoons vegetable oil
1 pork tenderloin, 1½ lbs.
½ tablespoons spicy mustard
½ teaspoon salt
¼ teaspoon pepper
¼ cup spicy mustard
1 tablespoon vegetable oil
3 tablespoons cider vinegar
¼ cup brown sugar
1½ teaspoon crumbled, dried rosemary
2 tablespoons water
1. Preheat oven to 400 degrees. Trim excess fat from pork. In a large skillet, heat 1½ tablespoons vegetable oil over medium high heat. Add pork to the hot skillet and brown on all sides - 4 to 6 minutes.
2. Combine rub ingredients; in a bowl, stir together the 1½ tablespoons spicy mustard, (I like Boar’s Head Delicatessen Style Mustard) salt and pepper. Transfer pork to an oven-proof dish and spread the rub mixture over pork tenderloin. Roast, uncovered, for about 35 minutes, or until the tenderloin registers about 155 degrees on a meat thermometer.
3. Remove pork to a serving plate and tent with foil.
4. In a small saucepan, stir together the sauce ingredients and bring to a boil over medium heat. Simmer for 1 minute while stirring. Slice the pork and serve with sauce. Serves 4.