Rosemary-mustard Pork Tenderloin

Moya McAllister / M+F Magazine

This savory and delicious pork tenderloin recipe is great both as the star of your meal or as a protein base in an array of other dishes. Try chopping it up and adding it to brown rice and beans or a chili.

You can also cube it and add to a broth-based soup with sliced vegetables like carrots. Other options include making a panini, serving with wild rice and a side of sautéd cauliflower or kale, or slicing and adding to whole-grain pasta with veggies. Any way you decide to serve it up, this recipe is sure to be a pleaser. 

Directions: 

In a medium-size bowl, whisk together oil, Dijon, shallot, rosemary, salt, and pepper. Add pork and toss to coat. Cover and refrigerate for at least 30 minutes.

Heat oven to 400°F. Coat a shallow baking pan with cooking spray. Transfer pork to pan; discard marinade. Cook pork until a thermometer inserted into the thickest part of the loin reads 145°F, about 55 minutes. Let pork rest for 10 minutes before slicing.

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