My Pork Tenderloin Roast

Am I finally finished with posting up all the food pictures that I cooked over the holidays? No! Well, here is one more new recipe that I tried out - a delicious mustard and garlic crusted pork tenderloin roast. It was very simple to make, all I had to do was marinate the pork and pop it in the oven.

Here is the recipe:

Ingredients:
2 pork tenderloins, about 3/4 to 1 pound each
3 tablespoons grainy mustard
4 cloves garlic, finely minced
2 teaspoons dried leaf summer savory, or use dried leaf thyme or a combination, such as fines herbes
Dash ground black pepper

Preparation:

Heat oven to 375°. Line a 13x9x2-inch baking pan with foil. Lightly grease the foil. Trim tenderloins of excess fat and wash; pat dry.
Place the pork tenderloins in the prepared pan. Combine remaining ingredients in a bowl until well blended. Rub over the pork tenderloins (top and sides).
Roast for 45 to 55 minutes, or until pork registers about 155° on a meat thermometer which has been inserted into the center of the thickest part of a tenderloin. Remove from the oven, cover loosely with foil, and let rest for 10 minutes.

Verdict? It was juicy and flavorful. We also added a dash of Worchester Sauce and chili spices. Too bad everyone was too full to eat the rest of the tenderloin but the leftovers tasted even more wonderful. My coworker even told me to poke the tenderloin with a fork so that the spices and marinade can sink in deeper into the meat. Yum!