PORK TENDERLOIN ROSEMARY MUSTARD RECIPES

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PORK TENDERLOIN RECIPE - ROAST PORK TENDERLOIN IN THE OVEN



Pork Tenderloin Recipe - Roast Pork Tenderloin in the Oven image

A roasted pork tenderloin meets a mouth watering maple rosemary glaze and it's a match made in heaven. Here's how to cook your baked pork tenderloin so it's tender and juicy.

Provided by Makinze Gore

Categories     nut-free    dinner party    weeknight meals    baking    dinner    main dish    meat

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

2 lb. baby potatoes, quartered
Kosher salt
Freshly ground black pepper
1 (2-lb.) boneless pork tenderloin
1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
1/4 c. maple syrup
3 cloves garlic, minced
1 tbsp. whole grain mustard
2 tsp. freshly chopped rosemary, plus more for garnish
1/4 tsp. red pepper flakes

Steps:

  • Preheat oven to 400°. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Roast until starting to turn golden, about 40 minutes. 
  • Season tenderloin with salt and pepper all over, then place on top of potatoes. 
  • In a small bowl, whisk together remaining 1/4 cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin and pour any extra over the potatoes. 
  • Roast for another 20 minutes or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°. 
  • Garnish with more rosemary to serve.

PORK TENDERLOIN RECIPE - ROAST PORK TENDERLOIN IN THE OVEN



Pork Tenderloin Recipe - Roast Pork Tenderloin in the Oven image

A roasted pork tenderloin meets a mouth watering maple rosemary glaze and it's a match made in heaven. Here's how to cook your baked pork tenderloin so it's tender and juicy.

Provided by Makinze Gore

Categories     nut-free    dinner party    weeknight meals    baking    dinner    main dish    meat

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

2 lb. baby potatoes, quartered
Kosher salt
Freshly ground black pepper
1 (2-lb.) boneless pork tenderloin
1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
1/4 c. maple syrup
3 cloves garlic, minced
1 tbsp. whole grain mustard
2 tsp. freshly chopped rosemary, plus more for garnish
1/4 tsp. red pepper flakes

Steps:

  • Preheat oven to 400°. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Roast until starting to turn golden, about 40 minutes. 
  • Season tenderloin with salt and pepper all over, then place on top of potatoes. 
  • In a small bowl, whisk together remaining 1/4 cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin and pour any extra over the potatoes. 
  • Roast for another 20 minutes or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°. 
  • Garnish with more rosemary to serve.

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