This recipe is so simple it almost doesn’t even seem like a recipe. Perfect for a weeknight dinner, but also great on the grill for a cookout with friends. If you want to grill the pork tenderloin, let meat cook nearly all the way through then baste with honey mustard mixture, otherwise it will burn up before the meat is cooked. I like it best when served with couscous and peas.
Honey Mustard and Rosemary Crusted Pork Tenderloin
2 tbs honey mustard (or 1 1/2 tbs dijon mustard with 1/2 tbs honey)
2 tbs rosemary, chopped
coarse black pepper to taste
1 lb pork tenderloin
Preheat oven to 375 degrees. Heat olive oil in an oven proof saute pan over high heat. Mix honey mustard, rosemary, and black pepper then pour over pork tenderloin using hands to spread evenly. Sear pork tenderloin on all sides in saute pan then place in oven and bake for 20 minutes. Once out of the oven move pork tenderloin to a cutting board and cover with aluminum foil to allow meat to rest so juices can stay inside the meat, let rest for 10 minutes before slicing.