Ingredients
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1.5 pounds pork tenderloin
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3 tablespoons brown sugar
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2 tablespoons grainy mustard
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2 teaspoons fresh rosemary
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2 tablespoons dry sherry
Directions
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1
Done
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Pat the tenderloins dry with paper towels. |
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2
Done
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Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. |
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3
Done
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Sprinkle the pork with salt and pepper. |
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4
Done
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Heat a large cast iron skillet or grill pan over medium-high heat. |
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5
Done
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Brush the pan with olive oil and add tenderloins and reduce heat to medium-low. |
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6
Done
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Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes, and internal temperature is 160F. |
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7
Done
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Let rest about 10 minutes before cutting into ¼- to ½-inch slices. You can cover lightly with olive oil while it rests. |
