Mustard-Crusted Pork Tenderloin
This is an except from The Ultimate Bodybuilding Cookbook, copyright 2016, by Kendall Lou Schmidt
MAKES 6 (4-OUNCE) SERVINGS
PREP TIME: 10 MIN, PLUS 10 MIN TO MARINATE
COOK TIME: 25 MIN / TOTAL TIME: 45 MIN
The herb-and-mustard crust adds tremendous taste without tons of calories to this excellent source of lean protein. The aroma while the tenderloin is in the oven will make your mouth water—guaranteed! A simple recipe with a 5-star experience.
Dairy-Free / Low Carb / Gluten-Free / Paleo
2 tablespoons freshly ground
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
1⁄2 teaspoon chopped fresh dill weed
1 (1 1⁄2-pound) pork tenderloin, trimmed of excess fat
1⁄2 cup balsamic vinegar
1⁄4 cup brown or Dijon mustard
1⁄4 cup minced garlic
1⁄4 cup dried minced onion
1. Preheat the oven to 425°F.
2.Place the pork tenderloin in a large bowl. Add the balsamic vinegar, and turn to coat. Let it marinate at room temperature for 10 minutes.
3. Meanwhile, in a medium bowl, mix the mustard with the garlic, dried onion, pepper, rosemary, thyme, and dill. It will form a very thick paste.
4. Place the tenderloin on a foil-lined baking sheet, and pour the balsamic on top.
5. Using your hands, press the paste in an even layer onto the top and sides of the tenderloin. Roast for 20 to 25 minutes.
6. Remove from the oven and let rest on the baking sheet for 10 minutes.
7. Transfer to a cutting board, slice the tenderloin against the grain into six equal pieces, and serve.