There are some ingredients and flavors that just belong together. There are also some that should never ever be together, like when you eat something with chocolate right after eating something with a bunch of garlic. Or when you brush your teeth before drinking orange juice. Those things are just wrong. This recipe, however, is a perfect example of how a few simple ingredients and steps can result in something impressively delightful.
What are you favorite (or least favorite) flavor combinations?
Taste: Bursting with fresh, earthy, tangy, and slightly pungent flavor. Pork tenderloin is pretty bland on its own but these ingredients make it heavenly.
Texture: Perfectly cooked tenderloin is juicy and tender.
Ease: So ridiculously easy. This is a perfect weeknight meal.
Appearance: I like that you can serve pork tenderloin sliced on a platter, it seems slightly more gourmet than pork chops or chicken breasts but just as easy.
Pros: Easy, healthy, delicious.
Would I make this again? Yes, you could use any herbs you happen to have on hand.
Herb, Garlic, and Dijon Pork Tenderloins
Yield: Serves 6
2 (1-pound) pork tenderloins, trimmed
2 tablespoons olive oil
1/4 cup Dijon style mustard
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Preheat the oven to 425°F. Place the tenderloins in a shallow baking dish.
Combine the olive oil, mustard, garlic, salt and pepper to taste, rosemary, and thyme in a small bowl. Rub the mixture evenly onto the tenderloins. Roast for 25 to 30 minutes, or until an instant read thermometer registers 155°F. Let rest for 5 minutes before cutting into thick slices and serving.
Recipe by Tessa of Handle the Heat