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Print this Recipe    Tenderloin 23

Pork Tenderloin with Honey, Mustard and Rosemary

2 tablespoons honey
2 tablespoons mustard
2 4-inch sprigs fresh rosemary, stems removed, crushed slightly
1 teaspoon salt
1 tablespoon black pepper, crushed
1 tablespoon black mustard seeds (optional)
2 tablespoons olive oil
16 ounce pork tenderloin, trimmed, silverskin removed, and butterflied

Combine the honey, mustard, rosemary, salt, pepper, black mustard
seeds and olive oil in a shallow dish large enough to hold the pork
tenderloin. Add the tenderloin, turn to coat, and marinate it for
at least 1 hour.

Heat the grill or broiler. Cook the pork until golden brown on
all sides and firm to the touch, about 12 to 15 minutes total
cooking time. Let the tenderloin rest on a cutting board for a
few minutes, cut it on the diagonal into thin slices and serve.

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