1 pork tenderloin, trimmed of silvery membrane
1/4 cup grainy dijon mustard (I use Grey Poupon Country Dijon)
3-4 scallions, white and green parts chopped (original recipe calls for chives)
1 clove garlic
1 tsp canola oil
Preheat oven to 425 degrees. Mix mustard, scallions, garlic, and oil, then smear all over tenderloin. Place on baking sheet, and cook for 20-25 minutes, or until just a hint of pink remains inside. Then, place under broiler for 1 minute to brown, turn, and repeat with the other side. Let stand for 5 minutes before slicing. (I do not like mustard, but I love this recipe!)
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