Monday, December 5, 2011

Garlic & Herb Dijon Roasted Pork Tenderloin

As I took a pork tenderloin out of the freezer this morning to make tonight, it occurred to me that I have never shared this recipe on my blog. This is a favorite in our house and quite honestly, good enough to make for your next dinner party. If you are not a garlic person, this recipe may not be for you because I believe what makes this tenderloin so tasty is the garlic that is hiding in each bite. Fresh herbs are best, but I have used dried herbs as well. Ladies...make this for your meat loving husbands! Actually, scratch that. Pour yourself a glass of Pinot give them this recipe and tell them it's so easy, even they can make it. Real men can cook. And you deserve a night off.

Garlic & Herb Dijon Roasted Pork Tenderloin

1 boneless pork loin (we usually eat a small 2 lb. loin so double this for a larger cut)
4 cloves garlic, sliced
1/4 cup olive oil
2 Tbsp. dijon mustard
1 tsp. chopped fresh oregano
1 tsp. chopped fresh rosemary
Salt & pepper to taste

Preheat oven to 400 degrees.

In a small bowl, mix together olive oil, mustard and herbs. Set aside. With a pairing knife, make slits evenly all over the pork. Place pieces of garlic in all of the slits. When you are done stuffing the garlic, sprinkle with salt and pepper to season. Less is more with the salt and remember your mustard will add saltiness. Place pork in a baking dish and using a kitchen brush, cover the tenderloin with half of the dijon herb sauce. (sometimes, I will throw in some onion quarters in with the pork, too for extra juices and flavor)

Cover and cook for 20 minutes. Uncover and brush the remaining dijon herb sauce on the pork and place in the oven for another 20 minutes, uncovered. Cook tenderloin until the internal temperature reaches 150-155 degrees.

Allow tenderloin to sit covered for 10 minutes before cutting. Serve with mashed sweet potatoes and a baby greens salad.

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