Dijon Pork Tenderloin w/ Rosemary and Thyme

January 14, 2008 at 7:25 pm 3 comments

T’s dad gave us a pork tenderloin (he buys them in bulk from Costco) and its been sitting in the freezer for a couple weeks now so I decided to give it a try tonight. I was a little nervous b/c I have never cooked a big cut of meat before, but I think it came out pretty terrific! ps. meat thermometers rule! ;)


(Recipe from cookinglight.com | photos from me!)

Makes 4 servings
Calories/serving = 176
WW points/serving = 4

INGREDIENTS

2 (1/2-pound) pork tenderloins
Cooking spray
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon chopped fresh rosemary (I used dried rosemary)
1/2 teaspoon chopped fresh thyme (I used dried thyme)
1/4 teaspoon pepper
Thyme sprigs (optional)

INSTRUCTIONS

Preheat oven to 350°. Trim fat from pork; place on a broiler pan coated with cooking spray.

Combine mustard and next 4 ingredients (mustard through pepper) in a bowl; brush over pork. Insert meat thermometer into the thickest part of pork.

Bake at 350° for 50 minutes or until thermometer registers 160° (slightly pink), basting frequently with mustard mixture. Garnish with thyme, if desired. (I served with mash potatoes and roasted bell peppers)

ENJOY! :)

Husband rating: A+
He loved it and went back for 2nds and 3rds.

Wifey rating: A+
The pork was so moist and I love honey dijon flavor. Adding rosemary/thyme went together so well.  Yummy! 

Advertisements

Entry filed under: main dish, pork.

Menu 1/14-1/20.08 Sausage [Pepper] Pasta

3 Comments Add your own

  • 1. April  |  January 15, 2008 at 7:15 am

    Hmm….I’m not a huge pork fan but this looks like something maybe T would like, minus the rosemary. perhaps I will try this one sometime…since you put a nice picture and all. I hear some people won’t even try recipes that don’t have pictures with them. Picky people! ; )

    Reply
  • 2. CB  |  January 15, 2008 at 11:33 am

    T doesnt like rosemary? I love thyme more than rosemary but together its very yummy! ps. picky ppl rule the world. haha.

    Reply
  • 3. NinaBeth  |  January 15, 2008 at 11:37 am

    Yum, I <3 pork tenderloin.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Thank You Sponsors!

Copyright

MyFreeCopyright.com Registered & Protected

Creative Commons License
Photos, Original Recipes & Text ©iheartfood4thought 2007-2009 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!

Hits since Dec 2007

  • 230,059 dirty dishes

Tweet Tweet

Badge designed by SiahDesigns

Click the banners

Current reading


The Best Casserole Cookbook Ever by Beatrice Ojakangas

website counter


%d bloggers like this: