Mustard-Glazed Pork Tenderloin
We don't make pork often but, being as bacon and ham are not on the healthy eating plan, if you love it make the pork tenderloin. It is the least fatty cut you can eat. This recipe is sweet and savory and pairs well with our Sweet Potato and Green Bean Salad.
MAKES: 4 Servings
PREP/COOK TIME: 45 Minutes
1 ½ pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry
Pat the tenderloins dry with paper towels.
Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven — about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.