Mustard Herb-Crusted Pork Tenderloin
Cooking Light, JANUARY 2007
I’ve made this before and it is tasty!! It’s easy to prepare, but make sure not to overcook the tenderloin. I think we took it out at 155, let it rest a minute or two, and then sliced it up. We used French’s Spicy Brown mustard, but any kind of mustard would be good. I think next time, we may use the horseradish mustard we have. We have LOTS of left overs as there’s always two tenderloins in the package. I can’t wait for lunch!
Measuring cups and spoons
Roasting pan with rack