- 1 tablespoon whole grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon low sodium soy sauce
- Juice from 1/2 a lemon
- 1 sprig rosemary (stem removed, rough chop)
- 2 pork tenderloins
- Salt and pepper
- Marinate the pork for at least 3 hours before you intend to serve the meal. Marinating overnight is ideal. In a large freezer bag, combine both mustards, honey, soy sauce, lemon juice and rosemary. Don’t add the salt and pepper yet. Shake around in the bag to combine. Zip it closed before you shake it, obviously.
- Rinse off the pork in cold water, and pat dry. Drop into the marinade bag. Squeeze the air out and squish the marinade all over the pork. Drop the bag into a bowl and refrigerate until ready to serve.
- Preheat oven to 400° F. Remove from the fridge 30 minutes prior to cooking. Take out of the bag and shake off excess marinade, but don’t wipe it off. Leave any rosemary pieces where they are. Discard the marinade. Season all sides of the tenderloins generously with kosher salt and pepper.
- Heat a large, oven-proof sauté pan or cast iron skillet over medium high heat. Add a couple tablespoons of olive oil. Sear all sides of the tenderloin until golden and crusty, total 10 minutes. Transfer the pan to the oven for 10 to 15 minutes, until the center registers 137 degrees.
- Remove from the pan to a cutting board and cover with foil. Let rest for 10 to 15 minutes. Carve into diagonal pork medallions for serving. Pink in the middle is okay in pork. Not in chicken. So don’t be scared. Serve with any of the juices that escape while carving.