Prep time: 30 min.
Cook time: 1 hour
Serves: 6
Ingredients
- 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
Directions
Step 1
Heat your oven to 350 degrees.
Step 2
Whisk the chopped garlic, whole grain dijon mustard, maple syrup, and extra virgin olive oil together in a bowl and set aside.
Step 3
Sprinkle salt on all sides of the pork tenderloin(s) and gently massage the salt in.
Step 4
Rub the garlic/mustard/maple syrup/olive oil mixture evenly on the pork.
Step 5
Heat a large skillet with a lid or Dutch oven over medium heat. Add the vegetable oil.
Step 6
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.
Step 7
Once your tenderloin(s) are seared, place both in the skillet or Dutch oven.
Step 8
Add ½ cup of vegetable broth to your skillet or Dutch oven.
Step 9
Cover your skillet or Dutch oven with a lid and place it into the oven. Cook for 1 Hour.
Step 10
Remove from the oven and let the tenderloin(s) stand for 10 min.
Step 11
Slice into one-inch medallions. Plate & garnish with fresh rosemary sprigs and pomegranate seeds.
Need inspiration for side dishes? Check out the following recipes:
Roasted Brussels Sprouts with Chestnuts
Roasted Rainbow Carrots with Thyme
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