Rosemary Dijon Pork Tenderloin
pork tenderloin (two- 1 lb)
garlic, sliced in half lengthwise
fresh rosemary, chopped
1Preheat your oven to 350º.
2Spray an 11” x 17” baking dish with cooking spray or line pan with non-stick foil.
3Use a sharp knife to poke six holes along the topside of each of the tenderloins going about an inch deep. Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
4In a small bowl whisk together the soy sauce, mustard, honey, orange juice, rosemary, pepper, and olive oil. Pour the marinade over the tenderloins.
5Bake uncovered for 45-50 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.
6Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
7Thinly slice the tenderloins and transfer to a serving dish. Drizzle leftover marinade over the sliced pork medallions and serve!
Originally Posted: Sun, Mar 1, 2015