Sunday, March 10, 2013

Honey, Mustard and Rosemary Pork Tenderloin

This came from Fine Fighter Fare Cookbook and is a collection of recipes by IFF Moody AFB in Valdosta, GA. I cooked my pork tenderloin in a cooking bag because I had it.  It made clean-up a snap and I always love that.

Printable Version

3/4 cup beer (I used coke)
1/2 cup Dijon mustard
6 T. Honey (I used real maple syrup)
1/4 cup olive oil
2 Tablespoons fresh rosemary or 1 teaspoon dried
2 Tablespoons chopped garlic
2 lb. boneless pork tenderloin
1/2 cup whipping cream

Whisk the beer, mustard, honey, olive oil, rosemary, and garlic in a glass baking dish. Add pork and turn to coat. Let stand at room temperature for 1 hour or cover and refrigerate overnight, turning occasionally. Preheat oven to 350-375 degrees. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150' or higher. Then let the pork stand for 15 minutes. Strain the marinade into a heavy saucepan. Use a strainer with the small wire holes so the garlic and rosemary don't get through.  Add the cream and boil until it is reduced to about 1 1/2 cups. Approximately 15 minutes. Slice pork; arrange on platter. Serve the sauce separately so that it can be passed and drizzled over the pork.

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