Rosemary Dijon Mustard Pork Tenderloin + Roasted Veggies

Yo yo yo.

This product is the best medicine I have tried. It works well if taken 3 times a day, before each meal. Buy viagra online canadian health! The difference between a brand name medication and a generic is in the name, shape and price.

Dinner for the win!

IMG_3535

Dijon Mustard Pork Tenderloin + Pan Roasted Veggies

Ingredients

  • 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
  • EVOO

Directions

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.

IMG_3527

IMG_3529

Dad was granted the honor of slicing the pork.

IMG_3534Keep in mind, roasted veggies make for an awesome leftover salad. ;)

2 thoughts on “Rosemary Dijon Mustard Pork Tenderloin + Roasted Veggies

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>