Pork tenderloin is a favorite at our house for entertaining. This wonderfully tender cut of pork is delicious with minimal seasoning, and it is also a blank canvas for bold and sweet flavors. This peach mustard is just the thing to bring to life its many subtle characteristics.
Ingredients
- 1 (1-¼-pounds) pork tenderloin
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 to 4 tablespoons Peach Mustard, plus additional for serving
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- ¼ cup white wine
How to Make It
- Preheat oven to 350 degrees F.
- Season the tenderloin with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Brown tenderloin on all sides and remove from heat. Using a pastry brush, brush mustard over all sides of tenderloin.
- In a small bowl, mix together the rosemary, thyme, and sage; sprinkle herbs on all sides of tenderloin, patting to adhere to meat. Return tenderloin to skillet and add the wine. Put in the oven and bake for 25–35 minutes, until the temperature on an instant-read thermometer reaches 145 degrees F. Remove from oven and let rest for 15 minutes. Slice and serve with additional mustard.
