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Mustard Pork Tenderloin
Mustard Pork Tenderloin
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Ingredients
- 2 large pork tenderloins
- 2 tablespoons Dijon mustard
- ¼ cup molasses
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Morton & Bassett Garlic Powder
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Morton & Bassett Ground Ginger
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Morton & Bassett Red Chili Flakes
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Morton & Bassett Mixed Peppercorns with Allspice with Grinder
- 3 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 3-4 sprigs flat leaf parsley, chopped
Directions
In a large bowl, add pork tenderloins, Dijon mustard, molasses, M&B Red Chili Flakes, M&B Ground Ginger, M&B Garlic Powder, M&B Mixed Peppercorns with Allspice, and apple cider vinegar. Let marinate for 4 hours in fridge.
Preheat the oven to 400° F.
In a skillet, add olive oil and heat over medium high. Add each pork tenderloin to the skillet and sear each side, about 2 minutes each side. Transfer tenderloins to a baking sheet and roast for 30-35 minutes, or until reaching an internal temperature of 140-145° F
Pull from the oven, transfer to a serving platter, and let rest for 5 minutes.
Slice the tenderloins and sprinkle with parsley.