Rosemary & Mustard Glazed Pork Tenderloin

Low in fat, this economical cut of meat is about as lean as it comes. The same prime cut as a filet mignon, Pork Tenderloin can be just as juicy and full flavoured but at a quarter of the price. Fabulous grilled on the BBQ in the summer or roasted indoors during the chilly months, this easy recipe can be prepared ahead of time by marinating the tenderloins in a fragrant mixture of citrus juice, zest, garlic, olive oil, mustard, rosemary and thyme, then left for a few hours, or even overnight, to do its culinary magic. Quickly seared to lock in its flavour, the pork is then finished off in the oven until it's just done. The results are a light, healthy and delicious low carb feast, especially when served over a bed of iron-rich steamed rapini, for truly Tuscan touch.




Rosemary & Mustard Glazed Pork Tenderloin
Serves 4-6

1 lemon, zest grated
1 orange, zest grated
3/4 cup freshly squeezed lemon juice, about 4 to 6 lemons
3 tbsp olive oil
2 tbsp minced garlic, about 6 cloves
1 1/2 tbsp minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher salt
3 pork tenderloins, about 1 pound each
Freshly ground black pepper


Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a large resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400°F. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137°F at the thickest part. 

Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch thick diagonal slices. The thickest part of the tenderloin will be quite pink and that's just fine! The thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.