Roast Pork Tenderloin with Mustard
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
teriyaki sauce
for glazing |
|
| 4 | teaspoons |
sherry
dry |
|
| 1 | tablespoon |
dijon mustard
|
|
| 24 | ounces |
pork tenderloin
two 12 ounce loins |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
teriyaki sauce
for glazing |
|
| 2E+1 | ml |
sherry
dry |
|
| 15 | ml |
dijon mustard
|
|
| 693.6 | ml/g |
pork tenderloin
two 12 ounce loins |
|
Directions
Blend teriyaki baste and glaze, sherry and mustard; set aside.
Place tenderloins on rack in shallow roasting pan; brush thoroughly with baste and glaze mixture.
Bake at 350℉ (180℃). 1 hour.
Turn tenderloins over and brush with remaining baste and glaze mixture every 20 minutes.
Let stand 5 minutes before slicing.
