Whatcha' Got Cookin'

Need an easy recipe that will impress your guests? Do you want everyone to know that you have figured out how to cook over the last 12 months or so? If that’s you, then this easy recipe might be your new “go to” company meal. Rosemary Pork Tenderloin is so easy! You create a wet rub of Dijon mustard, rosemary, garlic and pepper. Slather that on your pork tenderloins then bake on a bed of rosemary stems and smashed garlic. Slice and serve with an easy side dish and a nice salad. (This would also be nice with chicken instead of pork.) Boom! So pour a nice glass of wine and do a little silent cheers with yourself because you got this!! 👩‍🍳

ROSEMARY PORK TENDERLOIN
INGREDIENTS
Rub Mix
1/3 C. Dijon mustard
2 Tbsp ground black pepper
1 Tbsp chopped rosemary leaves
2 cloves garlic, minced

2 pork tenderloins, about 1 lb each
4 stems, rather long, fresh rosemary
3 cloves garlic, smashed

DIRECTIONS
1. Grab a bowl and mix the rub ingredients together. Slather it all over the pork tenderloins. Wrap the tenderloins in plastic wrap and refrigerate them for an hour, or more.
2. Preheat the oven to 375.
3. Spray a roasting or baking pan with non-stick spray. Place the rosemary stems and smashed garlic on the bottom of the pan. Remove the plastic wrap from the tenderloins and place the meat on top of the rosemary and garlic.
4. Place the pan in the oven for 25-30 minutes. Check the temperature of the meat with a probe thermometer, until it reaches an internal temperature of 160:degrees. Remove from the oven and let it rest for 5-10 minutes. Slice, serve and enjoy!