Recipe courtesy of James Farmer

Rosemary Pork Tenderloin

  • Level: Easy
  • Total: 2 hr 10 min (includes marinating time)
  • Active: 45 min
  • Yield: 8 servings
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Ingredients

1/2 cup good olive oil

1/2 cup red wine vinegar

About 1/4 cup fresh parsley leaves

About 1/4 cup fresh rosemary, leaves stripped and lightly crushed

3 tablespoons coarse grain mustard

1 tablespoon dry mustard

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon ground pepper

Juice of 1 lemon

2 pork tenderloins (1 1/2 to 2 pounds each)

2 tablespoons butter

2 tablespoons olive oil

2 cups rough, largely chopped root vegetables (Most root vegetables-I used potatoes-will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)

2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes - will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)

Buttermilk biscuits, cut in half and toasted, for serving

Directions

  1. Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
  2. Preheat the oven to 375 degrees F.
  3. After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
  4. Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.
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