ROD-Dijon Pork Tenderloin

This recipe comes from my informational packet that I received from the Dr's office. I haven't tried it but it sounded delish! Enjoy 4 pork tenderloins                                  cup balsamic vinegar tsp salt                                                   1 Tbsp minced fresh rosemary tsp pepper                                              1 Tbsp Dijon mustard Pam cooking spray                                   Fresh rosemary sprigs (optional) 1 Tbsp olive oil Trim fat from tenderloins, sprinkle with salt and pepper. Coat a large non stick skillet with pam, add oil. Place over medium-high heat until hot. Add 2 tenderloins, cook 10 minutes or until browned, turning occasionally. Remove from skillet, and keep warm. Repeat procedure with remaining 2 tenderloins. Place tenderloins on a rack in a roasting pan coated with pam. Combine vinegar, rosemary and mustard in a small bowl, stirring well, brush over tenderloins. Bake at 400 degrees for 25-30 minutes. Baste frequently with vinegar mixture. Let stand for 10 minutes, Cut into thin slices.

Carol, this looks great. Dave just made some tenderloin on Sunday in the slow cooker - they had them on sale at Caputo's. I am printing this and giving it to Dave. The neat thing about pork tenderloins is that they cook so fast. Chris