 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
âHereâs a well-seasoned recipe originally for the grill,â explains Virginia Smith in Peoria, Illinois. âBut we liked it so much that I changed it for the oven just so we could enjoy it all year long!â Ingredients:
2 teaspoons dried oregano |
1 teaspoon dried parsley flakes |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon dried thyme |
1/2 teaspoon garlic powder |
1/2 teaspoon seasoned salt |
dash pepper |
dash cayenne pepper |
1 pork tenderloin (3/4 pound) |
glaze: |
4-1/2 teaspoons brown sugar |
4-1/2 teaspoons dijon mustard |
1/4 teaspoon honey |
Directions:
1. In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight.
2. Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing. Yield: 2 servings.
|
|