Honey Dijon Pork Tenderloin
|Pork tenderloins||2 Pound|
|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Rosemary||1 Tablespoon, minced|
|Dijon mustard||1 Tablespoon|
Trim fat from tenderloins; sprinkle tenderloins with salt and pepper.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add 2 tenderloins; cook 10 minutes or until browned, turning occasionally.
Remove from skillet, and keep warm.
Repeat procedure with remaining 2 tenderloins.
Place tenderloins on a rack in a roasting pan coated with cooking spray.
Combine vinegar, rosemary, honey, and mustard in a small bowl, stirring well; brush over tenderloins.
Insert a meat thermometer into thickest part of tenderloin, if desired.
Bake at 400° for 25 to 30 minutes or until meat thermometer registers 160°, basting frequently with vinegar mixture.
Let stand 10 minutes; cut into thin slices.
Transfer to a serving platter.