This elegant and flavorful dish features a tender pork tenderloin marinated in a zesty blend of Honey Mustard Seasoning, garlic, rosemary, and apple cider vinegar, then roasted until perfectly cooked.
Ingredients
- 1½ lb pork tenderloin
- 2 Tbsp Honey Mustard Seasoning
- 2 tsp soy sauce
- ½ tsp rosemary
- 1½ tsp minced garlic
- ¼ tsp red pepper flakes
- 2 tsp apple cider vinegar
- 1 Tbsp olive oil
Instructions
- Prepare Marinade: In a small bowl, combine Honey Mustard Seasoning, soy sauce, rosemary, minced garlic, red pepper flakes, apple cider vinegar and olive oil. Whisk well until thoroughly combined.
- Marinate Pork: Place the pork tenderloin in a large zip-loc bag. Pour the prepared marinade over the pork, ensuring it's fully coated. Seal the bag, pressing out any excess air, and gently massage the marinade into the pork. Place the bag in the refrigerator and let the pork marinate for at least 2 hours, or up to 8 hours for best flavor.
- Bring to Room Temperature: About 30-45 minutes before you plan to cook, remove the pork tenderloin from the refrigerator to allow it to come closer to room temperature. This helps ensure more even cooking.
- Preheat Oven & Prepare Pan: Preheat your oven to 400°F. Line a rimmed baking pan or a roasting pan that will comfortably fit the pork tenderloin with aluminum foil. Coat lightly with olive oil.
- Roast the Pork: Remove the tenderloin from the plastic bag and place it in the prepared pan. Roast in the preheated oven for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F.
- Rest & Slice: Remove the pork from the oven. Tent it loosely with aluminum foil and let it rest for 15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful result.
- Serve: Place the rested pork on a cutting board and slice it into 1-inch thick pieces. Serve immediately with your choice of roasted vegetables, potatoes, or a fresh side salad.
