This is the perfect fall dish. When I take this tenderloin out of the oven with its golden brown crust, smiles abound in anticipation of its tangy meat and slightly sweet sauce. Easy, inexpensive and perfect for any family gathering!
Ingredients:
3/4 cup FRENCH'S® Spicy Brown Mustard
2 tbsp pan drippings
3 lb Pork Tenderloin
3 tbsp Fresh Rosemary sprigs
2 tbsp olive oil
1 cup 100% Grape Juice
2 tbsp unsalted butter
1 tbsp salt
1/2 tbsp pepper
Directions:
Ingredients
For the Pork Tenderloin
2-3 pounds pork tenderloin, trimmed
2-4 sprigs fresh rosemary, chopped
½ cup French’s Spicy Brown Mustard
2 tablespoons olive oil
salt and pepper
For the sauce
Pan drippings
1 cup 100% grape juice
2 tablespoons French’s Spicy Brown Mustard
2 tablespoons unsalted butter
Directions: Heat oven to 425 F. Finely chop rosemary. Combine rosemary and mustard and place in ziplock bag. Add pork tenderloin to coat well. Remove from mixture and tie tenderloin with butcher’s twine at approximately ½ inch intervals. Season the tenderloin with salt and pepper. Heat a roasting pan over medium high heat. Add olive oil. Place tenderloin in pan when hot and sear on all sides. Then, place tenderloin in oven and cook until internal temperature reads 145 F (approximately 20 minutes depending on size of tenderloin). Remove from oven and allow to rest at least 5 minutes before carving.
Sauce
Deglaze roasting pan with grape juice and allow to come to simmer. Add mustard and stir to incorporate evenly. Simmer a few more minutes. Turn off heat and add butter. Stir until melted.
Slice tenderloin into medallions and serve with sauce. Enjoy
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