Dijon Pork Tenderloin w/ Rosemary and Thyme
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
2 (1/2-pound) pork tenderloins
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)
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)
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!