This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.
This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.
Yield: Serves 6
- 2 pork tenderloins (about 2 1/2 pounds total)
- 6 tablespoons light brown sugar
- 4 tablespoons whole grain mustard
- 4 teaspoons chopped fresh rosemary
- 4 tablespoons dry sherry
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
- Drain pork of excess marinade and season with salt and pepper.
- Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
- Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.
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