Dijon Pork Tenderloin
1/3 cup dry sherry
¼ cup honey-Dijon mustard
2 TB olive oil
1 TB soy sauce
½ tsp garlic salt
½ black pepper
1 TB Signature Spices Mediterranean Rub
1 (1-lb.) pork tenderloin
4 small red-skinned potatoes, cut into quarters
1 ½ cups baby carrots (can substitute 1 1/2 cups carrots, sliced 1/2-inch thick)
Combine sherry, mustard, oil, soy sauce, garlic, Signature Spices Mediterranean
Rub and pepper; blend well. Reserve ¼ cup marinade mixture. Pour remaining
marinade into a zip-top plastic bag. Add tenderloin, turning to coat evenly. Seal bag
and marinate tenderloin in refrigerator for 1 hour, turning occasionally.
Preheat oven for 350°. Remove tenderloin from bag; brush off excess marinade.
Place tenderloin in a greased 8-inch square baking dish. Combine potatoes, carrots
and reserved ¼ cup marinade; toss gently to coat evenly. Spoon vegetables around
tenderloin. Bake for 1 hour and stir vegetables occasionally.
