Mustard Pork Tenderloin

[mos]

Mustard Pork Tenderloin

2 tbs honey

2 tbs dijon mustard

1/4 cup white wine vinegar

2 tbs fresh thyme leaves

1/2 tsp freshly cracked black pepper

1 1/2 lb pork tenderloin

Whisk together honey, mustard, vinegar, thyme, and pepper. Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. Squish around to make sure pork is completely covered. Refrigerate at least one hour.

Heat oven to 425°. Lightly oil a baking dish.

Place pork in ​the dish, reserving marinade. Roast 35 min to an hour (depending on the thickness of the tenderloin), checking internal temperature at 30 min. Pork is done when a thermometer inserted into the center reads 145°. Remove from oven and rest 10 min before slicing.

Place reserved marinade in a small saucepan and boil 5 to 10 min or until thickened, adding water as needed to keep from sticking.

Serve pork drizzled with honey mustard sauce.  Serves 6

 

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