Friday, September 11, 2015

Brown Sugar/ Dijon Pork Tenderloin

Jud says, put this on the regular rotation.  It was amazing, and so easy.  I forgot to put parchment paper under the pork when I cooked it, so it will soak overnight. But so worth it.  I found this recipe on Pinterest. You can find it Here

1 1/2 pork tenderloin
1 tablespoon olive oil
2 tablespoons Dijon Mustard
1/4 cup brown sugar
salt and pepper, to season
Brown Sugar Dijon Dipping Sauce
2 tablespoons Dijon Mustard
1-2 teaspoons brown sugar
1. Preheat oven to 400 degrees F. Season the pork tenderloin with salt and pepper on both sides.
2. Heat olive oil in a skillet over medium heat. Add pork tenderloin and brown, about 4 minutes per side. Remove from heat.
3. Place pork tenderloin in an oven proof pan lined with aluminum foil or parchment paper. Brush the entire pork tenderloin the Dijon Mustard. Then sprinkle the pork tenderloin with brown sugar all over and press gently with your fingers to make it stick.
4. Bake, uncovered for 30 - 40 minutes, or until pork is cooked through. Remove from oven and let rest for 10 minutes before slicing.
5. Slice and serve with a Brown Sugar/Dijon dipping sauce if desired. ( And you do desire, trust me). I did not measure, but the recipe says mix together 2 tablespoons Dijon Mustard and 2 teaspoons brown sugar.

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