The woodsy aroma of the rosemary paired with the citrus flavor makes this a show stopper pork tenderloin.
Prep: 5 minutes
Marinate: 2 hours
Cook: 20 minutes
Combine the rosemary, lemon zest and lemon juice, horseradish dijon mustard, olive oil, salt and pepper into a resealable bag. Then place the pork tenderloin in with the marinade, seal up the bag and marinate in the fridge for 2 hours.
Preheat the oven to 400˚F.
Remove the pork tenderloin from the fridge 30 minutes before cook. Sear the meat on a grill pan over high heat, be sure to sear all sides. Place the pork tenderloin into the oven and bake until it reaches an internal temperature of 140˚F.
Allow for meat to rest for 5-10 minutes then slice on a diagonal. Serve with potatoes and mixed greens then enjoy!