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Pork Tenderloin with Honey, Mustard and Rosemary

Source: Fine Cooking - Issue No. 14
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Active Time:  5 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 4
A pairing of pork and pasta. Slices of the honey-mustard-rosemary pork top pasta tossed with steamed vegetables for a dish full of flavor and color. Butterflying the tenderloin gives you a larger surface for the marinade to penetrate and allows you to grill or broil the meat quickly, keeping it moist and tender. You can also saute medallions in a skillet or roast the whole tenderloin as described in the other recipes.
2 tablespoon honey
2  tablespoon mustard
Two 4-inch sprigs fresh rosemary, stems removed, and needles crushed slightly to release flavor
1 teaspoon salt
1 tablespoon crushed black pepper
1 tablespoon black mustard seeds (optional)
2 tablespoons olive oil
One 16-oz. pork tenderloin, trimmed, silverskin removed, and butterflied
Pork Tenderloin with Honey, Mustard and Rosemary Recipe at
Combine the honey, mustard, rosemary, salt, pepper, black mustard seeds, and olive oil in a shallow dish large enough to hold the pork tenderloin. Add the tenderloin, turn to coat, and marinate it for at least 1 hour.

Heat the grill or broiler. Cook the pork until golden brown on all sides and firm to the touch, about 12 to 15 min. total cooking time. Let the tenderloin rest on a cutting board for a few minutes, cut it on the diagonal into thin slices, and serve.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 245
Fat. Total: 12g
Fiber: 1g
Carbohydrates, Total: 10g
Sodium: 654mg
% Cal. from Fat: 44%
Cholesterol: 74mg
Protein: 24g
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