peppered pork tenderloins
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon salt
- two pork tenderloins, about 2 pounds, trimmed and each tied like a roast to even the thickness
- 1 tablespoon coarsely cracked black pepper
Transfer the pork to cutting board and cover with foil. Temperature will continue to rise 5 to 10° as the meat rest. Let stand about five minutes.