pork tenderloin full of succulence

pork tenderloin
prepare marinade:

in a glass dish big enough that the pork tenderloin can lie flat

• 2 T EVOO
• 2-3 garlic cloves chopped
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 T dijon mustard or fave mustard
• salt and pepper
• 2 T local honey or maple syrup

mix marinade and roll the pork tenderloin around in it, cover meat and refrigerate for at least 2 hours

after marinading, add 1 T EVVO to a cast iron, heat skillet and preheat oven 325 degrees

add meat to heated skillet, brown on all sides

place in preheated oven and roast for 30-35 minutes

rest for 10 minutes slightly tented and then slice

Serve with glazed apples (in butter and honey) on top of a green salad with a light mustard vinaigrette.  So easy and delicious!!

inspired by Catherine's Farmhouse Kitchen