This is very similar to the French’s mustard recipe online.
1 pork tenderloin center cut
1 cup dijon mustard
1/4 cup light brown sugar
1 teaspoon horseradish…. or so… we like hot food
1 teaspoon crushed dried rosemary
Preheat the oven to 350 degrees.
Over medium high heat, I seared the tenderloin on each side for 3-4 minutes. I happened to have cooked bacon today so I used 2 tablespoons of the leftover bacon grease instead of olive oil.
Mix all the other ingredients together. Pour 3/4 sauce on the pork. Bake uncovered for 25-30 minutes or until 165-170 degrees. Allow to rest for 10 minutes before slicing.
I used the remaining sauce for dipping but the dried rosemary was still crunchy. In hindsight I should have baked it in the oven to the side of the pork for 5-10 minutes.
…….More about the pretty tart tomorrow….