"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pork Tenderloin with Sweet Mustard and Rosemary Recipe

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This recipe for Pork Tenderloin with Sweet Mustard and Rosemary, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margit Daley
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 12-oz pork tenderloins
1/2 c. plus 2 T honey mustard
1 large bunch fresh rosemary

Directions:
Directions:
Trim fat from tenderloins. In a shallow dish, mix mustard with
2 T finely minced rosemary. Add tenderloins and coat
completely with mustard mixutre.

Cover and refrigerate, 4-6 hours.

Preheat oven to 375. Remove most of the mustard mixture
from pork. Season lightly with salt and pepper. Spread
rosemary branches in center of a jelly-roll pan, and place
tnederloins on top. Bake 12 minutes, then turn pork over and
bake 12 minutes more. Remove from oven, transfer to
cutting board, tent with foil and let rest 5 minutes. (Pork
should be slightly pink in center when cut.

Garnish with rosemary sprigs and serve with remaining
mustard on side.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Leftovers (if there are any) are delicious cold. Just remember not to overcook pork, or it will be dry, even though it is has been marinated thoroughly.

 

 

 

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