Serve this tasty pork tenderloin with hot cooked rice and spinach or chard for a delicious family meal.
- 2 tablespoons vegetable oil
- 2 pork tenderloins, about 2 pounds
- 2 tablespoons spicy mustard or Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup spicy mustard
- 1 tablespoon vegetable oil
- 3 tablespoons cider vinegar
- 1/4 cup brown sugar
- 1 teaspoon crumbled dried rosemary
In a large ovenproof skillet, heat 2 tablespoons vegetable oil over medium high heat. Trim excess fat from pork. Combine rub ingredients; in a bowl, stir together the 2 tablespoons mustard, salt, and pepper. Rub the mixture over the pork tenderloins.
Add pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins register about 155° on a meat thermometer.
Remove pork to a serving plate and tent with foil.
Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute. Slice the pork and serve with sauce.
Serves 4 to 6.
More Pork Tenderloin
Grilled Pork Tenderloin
Bourbon and Cola Glazed Pork Tenderloin
Maple Mustard Pork Tenderloin
Pork Tenderloin With Peach Jalapeno Glaze