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.

Rub

½ tablespoons spicy mustard

½ teaspoon salt

¼ teaspoon pepper

Sauce

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.