1/2 cup olive oil
1 clove garlic, minced
1/4 cup Dijon mustard
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
- Whisk together oil and garlic in a medium bowl. Add remaining ingredients and whisk well.
- Prick tenderloin, and add to marinade. Marinate pork tenderloin in refrigerator for 4 hours to overnight.
I'm serving this up tonight with Butternut Squash and Leek Risotto.
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