From "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your DailyInbox newsletter.
INGREDIENTS:
2 teaspoons dried rosemary, crumbled
2 large cloves of garlic, minced
1 tablespoon Dijon mustard
2 teaspoons salt
4 teaspoons freshly ground pepper
2 (12-ounce) pork tenderloins
1-1/2 tablespoons olive oil
TO PREPARE:
Mix the rosemary, garlic, mustard, salt and pepper in a small bowl. Rub the mixture evenly over the pork; place in a shallow dish. Let stand at room temperature for 15 minutes or in the refrigerator for up to 2 hours.
Brown the pork on all sides in heated olive oil in a skillet. Place in a baking pan.
Bake at 400 degrees for 20 minutes or until cooked through.
SERVES: 6
INGREDIENTS:
TO PREPARE:
Mix the rosemary, garlic, mustard, salt and pepper in a small bowl. Rub the mixture evenly over the pork; place in a shallow dish. Let stand at room temperature for 15 minutes or in the refrigerator for up to 2 hours.
Brown the pork on all sides in heated olive oil in a skillet. Place in a baking pan.
Bake at 400 degrees for 20 minutes or until cooked through.
SERVES: 6
