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Mustard-Glazed Rosemary Pork Tenderloins

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"Pork tenderloin for me is like a blank canvas is to an artist. Depending on what spices and herbs I use, I can flavor it in endless ways. But my favorite preparation is to coat the pork with a savory rub of mustard, rosemary, cracked peppercorns, and spices. The mustard and peppercorns give the meat just the right amount of bite while the rosemary and thyme add fragrance and flavor."

List of Ingredients

â—¦ 2 tablespoons honey
â—¦ 2 tablespoons extra virgin olive oil
â—¦ 2 tablespoons coarse-grain mustard
â—¦ 1 tablespoon Dijon mustard
â—¦ 2 tablespoons fresh lemon juice
â—¦ 1 teaspoon minced garlic
â—¦ Chopped fresh rosemary leaves from two 4-inch sprigs
â—¦ 1 teaspoon fresh thyme leaves
â—¦ 1 ½ teaspoons kosher salt
â—¦ 1 tablespoon coarsely ground black pepper
â—¦ 2 1-pound pork tenderloins, trimmed and silver skin removed


Recipe

Whisk together the honey, olive oil, coarse mustard, Dijon mustard, lemon juice, garlic, rosemary, thyme, salt, and pepper in a shallow dish large enough to hold the pork tenderloins. Add the tenderloins, turn to coat, and marinate in the refrigerator for at least 1 hour or overnight.

Preheat the oven to 425° F.

Heat a large ovenproof skillet over medium-high heat. Add the tenderloins and brown on all sides. Transfer the skillet to the oven and cook the pork for 15 to 18 minutes, until the temperature on an instant-read thermometer reads 165° F. Let the tenderloins rest on a cutting board for 5 minutes. Cut on the diagonal into thin slices and serve.

Makes 4 to 6 servings