Mustard Balsamic Roasted Pork Tenderloin
Photo by Hungry Dudes licensed under CC BY 2.0
Mustard Balsamic Roasted Pork Tenderloin
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COURSE
Main Course
Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.
INGREDIENTS
- ¼ cup of whole grain mustard
- 2 tbsp of Dijon mustard
- 2 tbsp of brown sugar
- 2 tbsp finely minced cloves of garlic
- ¼ cup of balsamic vinegar
- ⅓ cup of olive oil
- 1 tbsp of soy sauce
- 1 tbsp of chopped fresh rosemary
- 2 Strauss Pork Tenderloins
- salt and pepper to taste
DIRECTIONS
- Preheat the oven to 425°.
- In a large bowl whisk together the mustards, brown sugar, garlic, vinegar, olive oil, soy sauce and rosemary until combined.
- Transfer the mixture to a plastic zip bag and submerge the tenderloins into the mixture and marinate for 30 minutes.
- Next, remove the pork tenderloins and add them on to a cookie sheet tray pan lined with parchment paper and season the top of the pork with salt and pepper.
- Roast in the oven at 425° for 20 to 25 minutes or until browned and cooked through out.
- Serve alongside vegetables and potatoes.
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