“Here’s a well-seasoned recipe originally for the grill,” explains Virginia Smith in Peoria, Illinois. “But we liked it so much that I changed it for the oven just so we could enjoy it all year long!”
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- Dash pepper
- Dash cayenne pepper
- 1 pork tenderloin (3/4 pound)
- 4-1/2 teaspoons brown sugar
- 4-1/2 teaspoons Dijon mustard
- 1/4 teaspoon honey
- In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight.
- Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Glazed Pork Tenderloin in Cooking for 2 Winter 2007, p11
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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