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Herbed Roast Pork Tenderloin


Serves 6


3 tbsp unsalted butter, room temp
2 tbsp whole-grain mustard
1 tsp grated lemon zest
1 tsp fresh lemon juice
1 garlic clove, minced
1 tbsp minced fresh sage
1 tbsp minced fresh thyme
salt and pepper
1 tsp sugar
2 pork tenderloins (about 3 lbs total)
1 tbsp olive oil

  1. Adjust an oven rack to the middle position and heat the oven to 450. Beat the butter, mustard, lemon zest and juice, garlic, herbs, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until combined. Combine the sugar, 1/4 tsp salt, and 1/4 tsp pepper in a small bowl.
  2. Pat the tenderloins dry w/ paper towels and, butterfly the tenderloins as follows: Slice down the middle of each tenderloin, leaving about 1/4 inch of the meat intact, and open like a book. Spread the interior of each tenderloin with the butter mixture. Place the thick and thin ends of each tenderloin opposite each other, then overlap the tenderloins halfway. Fold the interlock the cut sides. TIe the folded tenderloins securely with kitchen twine at 1 1/2 inch intervals. Rub the pork with the oil and sprinkle the sugar mixture evenly over the exterior.
  3. Roast the meat on a rimmed baking sheet until the exterior is golden brown and an instant-read thermometer inserted into the center of the tenderloin registers 140 degrees, about 35 minutes, flipping the pork halfway through cooking. Transfer to a cutting board and brush the top of the pork with the reserved herb-butter mixture. Tent w/ foil and let rest until the center of the tenderloin register 150 degrees on an instant-read thermometer, about 15 minutes. Remove the twine. Slice and serve. 



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