2tablespoonsDijon mustardeither smooth or whole-grain, or a mix of both
1tablespoonlemon juicefresh or bottled are both fine
ground black pepperto taste
2 ½poundspork tenderloin
Make marinade: Combine ingredients for marinade in a measuring jug. Whisk well.
Add pork: Place pork tenderloin in freezer bag and pour marinade on top. Close bag well, then lightly massage marinade into pork.
Marinate: Marinate in the fridge for at least 1 hour, and up to 3 days.°F.
Cook: Remove pork tenderloin from bag, discarding marinade, rosemary and bag. Cook tenderloin on the grill or in oven until cooked to a minimum temperature of 145°F, followed by a 3 minute rest (see cooking instructions in notes below). Slice to serve.
If using dried herbs, use ½ teaspoon dried parsley and ¼ teaspoon dried rosemary in place of the fresh.
Pork tenderloin can be frozen in marinade for up to 5 months. Defrost in the fridge overnight, then prepare as directed in the recipe.
Oven instructions:Sear tenderloin on stove in an oven-safe skillet over high heat for 1-2 minutes per side. Then, transfer to a 400°F oven and bake for 20-25 minutes, or until it reaches your preferred internal temperature.Alternatively, use a Dutch oven with a lid, or wrap the pork tenderloin in foil. Bake at 350°F for around 40-45 minutes, or until done to your liking.Grilling instructions:Grill pork tenderloin over high direct heat, covered, for 5-7 minutes per side. Then, move to indirect heat and finish grilling until it reaches your desired internal temperature.
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