|It had been awhile since we have had pork tenderloin, so I had garlic mustard pork tenderloin on the weekly menu. I was serving lemon rosemary garlic potatoes with the tenderloin, so I wanted to nix the garlic from the pork tenderloin. I adapted the recipe from Bon Appetit and I was thrilled with the result. The added bonus, Miss F and C ate every single bite. The pork was moist and the crust was sweet with a mustard-y bite.|
¼ cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1 ¾ -pound pork tenderloin
Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty re-sealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
Preheat the oven to 350 degrees. Sprinkle pork with salt and pepper. Roast the pork until the internal temperature reaches 130 degrees, about 30 to 40 minutes. Remove the pork from the oven and let rest for 10 minutes.
Cut pork crosswise on slight diagonal into ½ inch-thick slices and serve.
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