Thursday, October 27, 2016

Mustard-Glazed Pork Tenderloin

I like pork tenderloin a lot because it's lean and mild. You can use many different spices and sauces to change up the taste! Here's a good one from the NYT.

1 pkg pork tenderloins
3 T brown sugar
2 T grainy mustard
2 t minced rosemary
2 T dry sherry
Mix all the ingredients and marinate the meat for several hours or overnight.

In large cast iron skillet, sauté the tenderloins over medium high heat, turning every 4 minutes and basting with marinade for about 25 minutes or so. Then let the meat rest tented with foil about ten minutes.

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