Yo yo yo.
Dinner for the win!
Dijon Mustard Pork Tenderloin + Pan Roasted Veggies
- pork tenderloin
- 1/4 c. grainy mustard
- 1/3 c. dijon mustard
- 5-8 fresh sprigs rosemary
- juice and zest of 1 lemon
- roasting vegetables (I used brussels sprouts, garlic, pearl onions, and sweet potatoes)
- balsamic vinegar
- S&P to taste
Preheat oven to 375F. Season tenderloin with salt and pepper and sear in extra virgin olive oil over medium-high heat in a sauté pan until browned on each side. Move to a roasting rack in a roasting rack. In the meantime, toss veggies in S&P, EVOO, and balsamic vinegar in a roasting pan over two eyes on the stove and cook for ~2-3 minutes over medium heat. Mix together mustard, lemon juice and zest, and rosemary and set aside. Transfer roasting rack with pork onto veggies in roasting pan, brush pork with mustard mixture and throw in the oven. Cook for 45 minutes or until pork is 160F.
Dad was granted the honor of slicing the pork.
Keep in mind, roasted veggies make for an awesome leftover salad.