Herb Roasted Pork with Honey Dijon Mustard (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound pork tenderloin |
1/2 cup honey dijon mustard, divided (recommended: french's) |
3 tablespoons fines herbs (recommended: spice islands) |
1/2 cup organic chicken broth (recommended: swanson) |
1 cup frozen pearl onions (recommended: c and w) |
Directions:
1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.
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