Herb Roasted Pork with Honey Dijon Mustard

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1 pound pork tenderloin

1/2 cup honey Dijon mustard, divided (recommended: French's)

3 tablespoons fines herbs (recommended: Spice Islands)

1/2 cup organic chicken broth (recommended: Swanson)

1 cup frozen pearl onions (recommended: C and W)


  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.
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