Follow up recipe - Pork Tenderloin

Last week, we decided to cook dinner in our new kitchen and invited our friend, Deb to join us. Since Deb has done so much to help us - recommended the Deb Memorial Pocket Door and all the painting, it was only right that she was our first guest. We had a pork tenderloin to cook, no time to marinate it so we put out an SOS to our friends and cooks extraordinaire - Lisa and Jen.

Both responded immediately with fantastico recipes. Since we wanted a recipe with few ingredients and no marinade, we choose a recipe from Lisa. Holy cow was it GOOD. And with the cost of food, pork is so affordable. We will most definitely make this again.

Mustard-Crusted Pork Roast

4-5 lb boneless pork loin roast

1/4 tsp salt

1/4 tsp pepper

1 TBS dried rosemary

1/2 cup coarse grain mustard

8 cloves garlic - mashed or minced

3 TBS olive oil

3 TBS Balsamic Vinegar

Place pork in greased roasting pan. Rub w/salt, pepper, rosemary. Combine next 4 ingredients and spread evenly over pork. Bake at 375 uncovered for 1 to 1 1/4 hours (or until pork internal temperature registers 160 degrees