• Lisa Jarvis

Dijon Pork Tenderloin



This pork tenderloin is absolutely melt-in-your-mouth good! It is marinated in dijon and fresh rosemary, grilled, then finished in the oven. It may sound a bit complicated, but it is actually easy and it always turns out perfect!

I served it with a pineapple and cherry salsa that adds some sweet heat to the pork. This recipe is for two tenderloins which usually come in a pack, but if you are only using one, just divide all of the other ingredients in half.

This is one of my favorite dishes and it is great for family gatherings or a weeknight meal. The tenderloin is very lean and so tender. You and your family are going to love it!

This is what you will need:

1 package of pork tenderloin

1/2 cup dijon mustard

1 Tablespoon fresh rosemary chopped

1 Tablespoon olive oil

Ground black pepper

For the salsa:

1/2 fresh pineapple cut in small dice ( about 1 1/2 cup)

1/2 cup chopped fresh cherries

1/2 jalapeno, seeded and diced

1/4 red onion, small dice

Juice of one lime

2 tablespoons cilantro

dash of salt

Combine the dijon, olive oil and rosemary and spread on all sides of tenderloins. Cover and refrigerate to let marinate for at least 30 minutes to an hour. Mix all the ingredients for the salsa together and allow the flavors to get acquainted. When the tenderloin has marinated, pre-heat the grill to high heat. Wipe off any excess of the dijon from the pork. still,leaving a coating. Salt and pepper the pork and grill for about ten minutes on each side to get a good char. Meanwhile preheat the oven to 400. After the pork has grilled, place in baking dish and bake, uncovered, for 20 minutes or until no longer pink. Serve with the fruit salsa. Pork and fruit naturally go together and you are going to love this combo! I also served this with herb roasted fingerling potatoes. and sauteed yellow squash.

#pork

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