Prep time: 30 min.
Cook time: 1 hour
- 4 – 6 Garlic Cloves, Chopped
- 2 tbsp. of Whole Grain Dijon Mustard
- 2 tbsp. of Maple Syrup
- ¼ Cup of Extra Virgin Olive Oil
- 1 ½ – 2 lbs. of Pork Tenderloin (a packaged pork tenderloin over 1 ½ lbs. will likely include 2 tenderloins)
- 1 tbsp. of Fine Kosher Salt
- 2 tbsp. of Vegetable Oil
- ½ Cup of Vegetable Broth
- Fresh Rosemary Sprigs
- Pomegranate Seeds
Heat your oven to 350 degrees.
Whisk the chopped garlic, whole grain dijon mustard, maple syrup, and extra virgin olive oil together in a bowl and set aside.
Sprinkle salt on all sides of the pork tenderloin(s) and gently massage the salt in.
Rub the garlic/mustard/maple syrup/olive oil mixture evenly on the pork.
Heat a large skillet with a lid or Dutch oven over medium heat. Add the vegetable oil.
Sear the tenderloin(s) for 3-5 minutes on each side (until the tenderloin is a medium golden brown). If working with two tenderloins, you may have to work in batches depending on the size of your skillet or Dutch oven.
Once your tenderloin(s) are seared, place both in the skillet or Dutch oven.
Add ½ cup of vegetable broth to your skillet or Dutch oven.
Cover your skillet or Dutch oven with a lid and place it into the oven. Cook for 1 Hour.
Remove from the oven and let the tenderloin(s) stand for 10 min.
Slice into one-inch medallions. Plate & garnish with fresh rosemary sprigs and pomegranate seeds.
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Whole Roasted Potatoes with Crisped Sage
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