|It is really hard to mess up pork tenderloin. My favorite go to recipe for pork tenderloin involves limes and soy sauce. This could be very easily adapted for a dinner party by doubling the recipe and roasting two pork tenderloins. The best part is how handsoff it is. Good thing since the side dish was a spring pea risotto that needed constant attention. This is definitely going into our regular dinner rotation, but lately, our dinners home hasn't been very regularly occurring.|
1 pork tenderloin
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon thyme, minced
½ teaspoon salt
¼ teaspoon pepper
Preheat oven to 375°. Lightly grease a 9x13 baking dish.
Place the pork tenderloins in the prepared pan. Combine remaining ingredients in a bowl until well blended. Rub the pork tenderloins with the mustard mixture.
Roast for 45 minutes, or until pork registers about 155° on a meat thermometer. Remove pork from the oven, cover loosely with foil, and let rest for 10 minutes.
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