Herb and Dijon Glazed Pork Tenderloin
Yield: 4-6 servings
Active Time: 20 minutes
Start to Finish: 50 minutes
For this recipe you’ll need:
Two 1-pound pork tenderloins, trimmed
Salt and pepper to taste
2 tablespoons grapeseed oil
2 tablespoons extra virgin olive oil
6 cloves roasted garlic, rough chopped (see note, below)
4 tablespoons Dijon mustard
2 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
Preheat oven to 350º.
Season the pork with salt and pepper to taste.
Heat a large sauté pan over medium-high heat and add the grapeseed oil. Sear the pork until caramelized on all sides. Transfer the pork to a roasting pan with a rack.
In a small bowl, mix together the olive oil, roasted garlic, Dijon mustard, thyme, and rosemary. Brush this mixture generously on the top and sides of the tenderloins.
Roast until the center of pork reads 135º to 140º, 15 to 20 minutes.
Remove from the oven and allow to rest for 10 minutes on a cutting board with a juice groove.
Cut into 1/2-inch thick slices against the grain.
To roast garlic, slice the top off a whole head of garlic to expose the cloves. Place it in a small ovenproof dish, drizzle with olive oil and cover with foil. Bake at 350º for 40 to 50 minutes, until the cloves are soft and a light golden color.