Rosemary Dijon Pork Tenderloin

Name: Rosemary Dijon Pork Tenderloin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 lb pork tenderloin (two- 1 lb); 6 clove garlic, sliced in half lengthwise; 1/4 c soy sauce; 2 Tbsp Dijon mustard; 2 Tbsp orange juice; 4 Tbsp honey; 1 Tbsp fresh rosemary, chopped; 1 tsp pepper; 3 Tbsp olive oil

By linda hennessey
@goirish86

Looks and tastes fabulous.

Blue Ribbon Recipe

This is one easy and delicious pork recipe. The pork loin turns out tender, juicy and full of flavor. The glaze on top is fantastic. Tangy and sweet, I loved drizzling on the pork slices. Yummy! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

13 Comments

Serves:

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

Add to Grocery List

2 lb

pork tenderloin (two- 1 lb)
6 clove

garlic, sliced in half lengthwise
1/4 c

soy sauce
2 Tbsp

Dijon mustard
2 Tbsp

orange juice
4 Tbsp

honey
1 Tbsp

fresh rosemary, chopped
1 tsp

pepper
3 Tbsp

olive oil

How to Make Rosemary Dijon Pork Tenderloin

Step-by-Step

Preheat your oven to 350º.
Spray an 11” x 17” baking dish with cooking spray or line pan with non-stick foil.
Use 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.
In a small bowl whisk together the soy sauce, mustard, honey, orange juice, rosemary, pepper, and olive oil. Pour the marinade over the tenderloins.
Bake uncovered for 45-50 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top.
Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
Thinly slice the tenderloins and transfer to a serving dish. Drizzle leftover marinade over the sliced pork medallions and serve!