Peppered pork tenderloins

By A_Liebmann

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon salt
• two pork tenderloin -- about 2 lbs
• 1 tablespoon coarsely cracked black upper

Details

Servings 6

Preparation

Step 1

In a small bowl, stir together the oil, mustard, rosemary and salt. Brush the mixture over the pork. Sprinkle tenderloins on all sides with the pepper. Cover and refrigerate it ready to cook, up to four hours.

Place the grill rack or broiler pan 4" from the heat. Prepare a medium hot charcoal fire or preheat a gas role or the broiler.

Grill or broil the pork, turning it with tall so that is browned on all sides and the meat feels springy when pressed, about 15 to 20 minutes, according to thickness. The pork should pink and juicy when cut, and a meat thermometer inserted into the center should read 150° to 155°. Do not over cook. transfer the pork to a cutting board cover it with foil. The temperature will continue to rise 5° to 10° as the meat rests.

Carve the pork into 1/2 inch thick diagonal slices. Add on a serving platter. Serve warm or at room temperature