Rosemary Dijon Roast Pork Tenderloin

Chef Justin O'Neill | Off the Line
Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

Modern American

Category

Main Course

Juicy, herb-crusted pork tenderloin with a honey-mustard glaze is weeknight dinner at its most satisfying. Spiceology Rosemary Dijon layers fragrant rosemary and tangy Dijon into a marinade that sears into a golden crust and finishes beautifully in the oven. Elegant enough for guests, easy enough for Tuesday.

Ingredients

  • 3 tablespoons Spiceology Rosemary Dijon Rub
  • 1 pork tenderloin appx 1.5 lbs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • ΒΌ cup olive oil
  • 1 lemon

Directions

  1. Whisk all ingredients besides the pork and lemon together and coat the pork, let marinate in a ziplock bag for 30 minutes, up to overnight
  2. Preheat oven to 400Β° F.
  3. In an oven-safe saute pan over medium, add 1 tablespoon cooking oil of choice.
  4. Remove pork from bag and sear on all sides until light brown.
  5. Squeeze lemon into pan then place in the oven and let it cook for appx 20 minutes until the internal temperature is 145Β° F.
  6. Let the pork rest for a minimum of 5 minutes before slicing the pork across the grain.
Recipe Products
Blend

Rosemary Dijon Seasoning

Key Ingredients

Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder