Mandarin Mustard Pork Tenderloin
bon COOK products used: FRENCH PANTRY Mandarin Spice Jam, FRENCH PANTRY Olive Oil, Mini Herb Chopper, FRENCH PANTRY Pep Rally Pepper Mill, Flexipat 9x13 Mold, Perforated Baking Sheet, Stainless Mixing Bowl, Santoku Knife
Ingredients
1 pork tenderloin, (2 one pound tenderloins)
¼ cup orange juice
¼ cup soy sauce
3 Tablespoons FRENCH PANTRY Mandarin Spice Jam
2 Tablespoons FRENCH PANTRY Olive Oil
¼ Teaspoon garlic powder
2 Teaspoons fresh rosemary, chopped (using Mini Herb Chopper)
¼ Teaspoon FRENCH PANTRY Pep Rally Pepper Mill (or your choice of pepper)
Rosemary and orange slices for garnish
Instructions
Preheat oven to 400°F.
Place Flexipat 9x13 Mold on Perforated Baking Sheet.
Trim excess fat off pork tenderloins and place pork in mold.
Pierce pork with a fork.
In Stainless Mixing Bowl, mix together the remaining ingredients.
Pour mixture over pork tenderloins, reserving ¼ cup to spoon on after baking.
Bake for 30-40 minutes, or until Thermometer reads 140-150°F in the center of the tenderloin.
Remove from oven and cover with foil and allow to rest for 5 minutes.
Pour remaining mixture over pork.
Remove pork tenderloin to a cutting board and slice into pieces with Santoku Knife. ***It is important to let the pork tenderloin rest so the juices remain.