A juicy tenderloin roasted to perfection and topped with an easy but flavorful honey mustard is a meal poised to please anyone.
1 Chairman’s Reserve® Pork tenderloin, trimmed (18 ounces)
1 teaspoon olive oil
1 ½ teaspoons kosher salt
½ teaspoon fresh cracked black pepper
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon fresh thyme, chopped
½ teaspoon fresh rosemary, chopped
2 teaspoons flat leaf parsley, chopped
- Preheat oven to 350°F and prepare a roasting pan with a rack.
- Coat the tenderloin with olive oil and season with salt and pepper. In a large hot sauté pan, sear the tenderloin on all sides over medium-high heat
- Place the tenderloin on an oven pan with a rack and roast until internal temperature reaches 145°F to 150°F, approximately 15 minutes.
- While the roast is resting combine the Dijon, honey and herbs for the sauce.
Pro tip: Cooking with medallions? Roast slices in the oven on the roasting pan with a rack. Remove from the oven when each cut of pork hits145º F with a cooking thermometer, then let rest for about 10 to 15 minutes.