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Mustard-Glazed Pork Tenderloin

by on March 24, 2010 in Main Courses, Pork March 24, 2010 Main CoursesPork
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A quick and easy entree that can be prepared ahead and cooked in the last half-hour.

Ingredients

  • 3 Tablespoons Dijon Mustard
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Chopped Fresh Rosemary
  • 1 clove Fresh Garlic, Finely Minced
  • 2 teaspoons Lemon Zest
  • 2 teaspoons Fresh Lemon Juice
  • 1 whole Pork Tenderloin

Preparation

Combine all the ingredients (except the pork) in a quart-size zipper storage bag. Dry the pork tenderloin well and place in the bag with the other ingredients. Close the bag, pressing out as much air as possible. Massage until the meat is well covered. Keep refrigerated for as much time as you have available, from minutes to a day or two.

When ready to cook, preheat oven to 425 degrees. Line a shallow baking pan with foil, remove the meat from the bag and place the meat on the pan. Cover the meat with any extra marinade. Bake for 25 minutes. Remove the pan from the oven, cover the meat loosely with foil and let rest for 10 minutes. Slice diagonally and serve.

The marinade can be made well in advance and kept refrigerated until ready to use.

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kshannoka on 4.7.2010

Super!
Good broiled, too. (I needed my oven for potato dish)

2 Reviews

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lightpool on 7.31.2010

This has become my go-to pork tenderloin recipe. The marinade is fantastic. I didn’t find the rosemary flavour too strong, although I marinate mine for about 6 to 8 hours. It’s got a bit of a bite to it though, with all the lemon in it. If you want a more smooth flavour I would cut down on the zest.
All in all this is fantastic. The pork comes out very juicy and flavourful. Highly recommended!

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cookingtree on 6.17.2010

I tried this recipe last night and would definitely recommend it. The pork came out very tender and moist. The only thing I might change next time is a bit less rosemary, or perhaps try another herb. I marinated mine for about 24 hours, and the rosemary was noticable over the other flavors. I think with a shorter marinade time it would be perfect as is.

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