Pork Tenderloin with Apple Brandy Mustard Glaze
Our Apple Brandy Mustard pairs perfectly with pork to make for a meal sure to be remembered.
1 tablespoon olive oil (plus more for cooking)
2 tablespoons Apple Brandy Mustard
1 tablespoon honey
1 tablespoon low sodium soy sauce
Juice of ½ lemon
1 sprig rosemary (stem removed, roughly chopped)
2 pork tenderloins
Sea salt and freshly cracked pepper
In a large freezer bag, combine olive oil, mustard, honey, soy sauce, lemon juice and rosemary. Seal then shake the bag to combine before adding your pork tenderloins. Marinate the pork in the refrigerator for at least 3 hours to overnight. Overnight is best to get the most flavor.
When ready to cook, preheat the oven to 400F. Remove the pork 30 minutes before you’re ready to begin cooking.
Heat a large oven-proof sauté pan or cast iron skillet over medium-high heat. Add two tablespoons olive oil then your marinated tenderloin. Discard the remaining marinade. Sear the tenderloins on all sides until golden brown and crusty, about 10 minutes total.
After searing, transfer the pork to the oven and bake for 10-15 minutes until pork registers 137 on a meat thermometer. Let rest for 10-15 minutes before carving.
This pairs deliciously with green beans and roasted fingerling potatoes to complete the meal. Be sure to serve with extra Apple Brandy Mustard for dipping.