Pork Tenderloin

In a large reSealable Bag, add:
2 TBSP Dijon Mustard
2 TBSP Honey
1 clove Garlic (minced)
3 TBSP Olive Oil
TSP Salt and
TSP Black Pepper
Squeeze the Juice of 1 Lemon
into the Bag
Add the Lemon Pulp
(Smash to Combine)

Add a 1-lb Pork TenderLoin and
(use your Hands to ensure it's evenly coated with the Marinade)
Let rest in the Fridge for 8 hrs.

Heat oven to 500 F.
While the oven Heats,
remove the Pork from the Fridge.

Line a Baking Pan with Foil.
Roast the Pork (& Lemon Pulp)
on the pan for 25 minutes
(checking the Internal Temperature at 15 min.)

Cover it in Foil and let it rest for 15 min. before Slicing.

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