Rosemary Dijon Pork Tenderloin
Blue Ribbon Recipe
Notes from the Test Kitchen:
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!
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!
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
How to Make Rosemary Dijon Pork Tenderloin
- 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!
