Brigitte's Pork Tenderloin
1/4 cup Dijon mustard
2 tbsp. liquid honey
1 tsp. dried sage (I use sage powder. DO NOT DOUBLE)
2 tsp. melted butter
1 to 1 1/2 tsp. lemon juice (I use the "Real lemon" in a bottle.)
1 1/2 tsp. dried Rosemary
As usual, I double the sauce 'cause I like lots of sauce. (Don't double the sage as it will be too overpowering.)
Cook at 375 degrees F until meat thermometer reaches 160 F. 30-35 mins. or just until no longer pink inside, I use a broiler pan.
1/4 cup Dijon mustard
2 tbsp. liquid honey
1 tsp. dried sage (I use sage powder. DO NOT DOUBLE)
2 tsp. melted butter
1 to 1 1/2 tsp. lemon juice (I use the "Real lemon" in a bottle.)
1 1/2 tsp. dried Rosemary
As usual, I double the sauce 'cause I like lots of sauce. (Don't double the sage as it will be too overpowering.)
Cook at 375 degrees F until meat thermometer reaches 160 F. 30-35 mins. or just until no longer pink inside, I use a broiler pan.
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