Ingredients
2 Tbsp Madagascar Black Peppercorn Olive Oil, plus another 1 Tbsp for the baking dish
1 Tbsp honey
2 Tbsp Dijon mustard
3 Tbsp Sicilian Lemon White Balsamic
1 Tbsp dried thyme
1/2 tsp freshly cracked black pepper
1 1/2 pounds pork tenderloin (1 piece)
Directions
Whisk together the 1st six ingredients. Place pork tenderloin in a large zip-lock bag, add the marinade mixture. Make sure pork is completely covered. Refrigerate at least one hour.
Heat oven to 425F.
Lightly oil a baking dish with 1 Tbsp of the Black Pepper Olive Oil.
Remove pork from bag and wipe off most of the marinade (with a rubber spatula or your hand) place it in the dish, reserving marinade. Roast 35 to 60 minutes, depending on the thickness of the tenderloin.
Pork is done when the internal temperature is 145F.
Remove from oven and rest 10 minutes before slicing.
Place reserved marinade in a small saucepan, boil 5 to 10 minutes or until thickened, adding water as needed to keep from sticking.
Serve pork drizzled with honey mustard sauce.
Chef Note:
425F is great for roasting potatoes or other root vegetables, cut into pieces & toss with another Tbsp Madagascar Black Peppercorn Olive Oil, favourite spices, salt & pepper, put in a pan beside the pork and roast for an easy side dish.
