Pork Tenderloin With Rosemary And ThymeIngredients
2 pork tenderloins, ½ pound each
2 tbsp Dijon mustard
1 tbsp honey
1 tsp fresh rosemary, chopped
½ tsp fresh thyme, chopped
¼ tsp pepper
1. Preheat oven to 350.
2. Trim fat from pork; place on a broiler pan coated with cooking spray.
3. Combine mustard and next 4 ingredients (mustard through pepper) in a bowl; brush over pork. Insert meat thermometer into the thickest part of the pork.
4. Bake for 50 minutes or until meat thermometer registers 160 (slightly pink), basting frequently with mustard mixture. Garnish with thyme if desired.
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