A tasty pork tenderloin.
- Pork Tenderloin
- Fresh Thyme
- Dijon Mustard – use the grainy stuff or the smooth or both
Crush a few garlic cloves.
Cut three or four lengths of kitchen twine.
Separate the two pieces of meat. Coat the inside with mustard then stick garlic and fresh thyme sprigs in between.
Tie the two pieces together with the twine.
Coat the outside with more mustard. Slip a few more thyme sprigs under the twine. Season with salt and pepper.
Place in a roaster pan. The rack isn’t a necessity. Roast at 350 for 90 minutes, give or take.
It’s done when it reaches 170 degrees. I love the thermometer fork for this.
Cut the twine and remove it, along with the spent thyme sprigs. Slice.
Garnish with a thyme sprig or two and serve.