Rosemary Garlic Mustard Pork Tenderloin

I buy pork tenderloin frequently because sometimes the sales are such a good deal!   But pork can be tricky and dry out so fast.

Here is a new flavor combo I tried a few days ago.  It worked nicely.

Rosemary Garlic Mustard Pork Tenderloin

1 pork tenderloin

2 T. or so olive oil

5 cloves garlic, minced

2 or 3 T. stone ground mustard

2 or 3 T. chopped fresh rosemary

1/2 t. salt

a few turns of freshly ground pepper

Mix the olive oil, garlic, mustard, rosemary, salt, and pepper.

Rub the mixture all over the tenderloin.

I like to bake my tenderloin on an oiled wire rack in a baking pan.

Bake at 400 degrees for about 25-30 minutes until internal temp is about 155 degrees.

Rest a bit  before slicing.

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t = teaspoon

T = tablespoon