Pork Tenderloin with Honey Mustard-Rosemary Glaze

Tenderloin is a very tender cut of meat that takes 20 minutes to cook. The glaze is super easy. I whip the glaze up in a mini food processor.

Serves 6

2 pork tenderloins – cut silver skin and visible fat off each piece

Salt and pepper

¼ cup honey mustard or Dijon mustard

3 cloves of garlic, crushed

2 tablespoons balsamic vinegar

2 tablespoons fresh rosemary or 3 teaspoons dried rosemary

pepper

30 minutes before you are going to make the pork, remove meat from refrigerator and allow to come to room temperature (for more even cooking).

Oven at 400 degrees.

Salt and pepper pork tenderloins and place on a lightly oiled roasting pan.

In a mini food processor (or bowl), add remaining ingredients and mix until garlic is chopped and mixed well. Spread glaze over all sides of pork. Place in oven and roast for 20 minutes or until juices run clear. Let rest 5 -10 minutes before you cut it into pieces and serve.

If you want to make a little sauce for the tenderloin, remove pork to a cutting board and cover with foil. Place roasting pan over medium high heat and add ¼ cup of white or red wine to pan. Cook for 1-2 minutes and add 2 cups of chicken stock to pan and with a whisk, get up all the browned bits from the bottom of the pan. Add any accumulated juices from the pork. Cook for 3-4 minutes until sauce is a little thicker. Remove from heat. Optional - you can add 2 tablespoons of butter at this time to make a little richer sauce and serve.