Pork Tenderloin with Dijon Brown Sauce

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This is absolutely excellent! I have made this 2 or 3 times now. My family enjoyed it so much that they requested this for Christmas dinner in place of the traditional turkey, ham, dressing and such.

I seared this as instructed and then put it in an electric roaster because I was preparing 2 large tenderloins. Even better than using the oven. It was super moist and tender. This is one of those recipes I will be going to time and again.

I have used both the jarred brown sauce and the packet brown gravy and I think they are equally good by the time you put the wine, seasonings and fresh rosemary in it. After making this the first time though, I learned to make extra sauce because everyone liked it with their hotrolls though.

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This looks like a very tasty recipe; I have not tried it yet. I was looking for a Tenderloin recipe & found this based on the recipe name. However, the first ingredient is a 4 pound pork LOIN. A pork tenderloin is a pound or less. The cooking time is right for 4 pounds of boneless loin but seems too long for less than a pound.
I will definitely give it a try when I am cooking a boneless pork loin.
I would guess this was Food Network's mistake, not Chef Robert's.

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One of the best pork recipies that I have ever found. It is easy to understand and substitutions don't seem to affect the taste as I used EVOO instead of the grape oil. Other than that it was outstanding and definitely a keeper. If you want a wonderful recipe for a special dinner this is it.