Ingredients
·
1 pork
tenderloin (about 1 lb.)
·
½ cup honey
·
½ cup Dijon
mustard
·
2 tablespoons soy
sauce (or substitute with tamari or coconut aminos for gluten-free option)
·
1 tablespoon minced
garlic
·
Leaves from
2 sprigs fresh rosemary, minced (can substitute with about ½ teaspoon dried
rosemary)
·
Leaves from
2 sprigs fresh thyme, minced (can substitute with about ½ teaspoon dried thyme)
·
Salt and
pepper, to taste
Instructions
1.
In a bowl,
whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme.
Season pork on all sides with salt and pepper, to taste.
2.
Place pork
in a large zip-top plastic bag. Pour half of the marinade over the pork and
toss to coat. Seal the bag and refrigerate the pork in the marinade for at
least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the
marinade touches all sides.
3.
Set aside
the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for
later.
TO COOK THE TENDERLOIN IN THE OVEN:
1.
Remove pork
from the marinade and place in a baking dish that has been coated with cooking
spray. Discard bag with the marinade. Allow pork to come to room temperature
while you preheat the oven.
2. Preheat oven to 400F (200C).
3.
Cover with
foil and bake for 25 minutes.
4.
Remove
cover, brush with reserved marinade, and place under the broiler for about 5
minutes (or until a crispy crust forms on top), and pork reaches an internal
temperature of 140 degrees F.
5.
Remove from
oven and allow pork to rest for about 10 minutes before slicing. Serve with any
remaining refrigerated marinade.
