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This marinade is equally delicious on both pork and chicken, and really simple to pull together. When the weather is nice, I usually grill the meat to get that delicious smoky, caramelized flavor. In the winter, I like to roast the pork or chicken in the oven at 400 or 425 degrees to get a similar effect.

Rosemary Honey Dijon Pork

Serves 4

2 Tbsp. fresh rosemary

1 tsp. salt

1 tsp. black pepper

1 Tbsp. Dijon mustard

1 Tbsp. honey

¼ cup extra virgin olive oil

Pork Roast or Pork Tenderloin

 

1. Chop the rosemary and add to a small bowl

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2. Add the salt, pepper, Dijon mustard, and honey

3. Slowly stream in the olive oil while whisking the mixture with a fork, so that the oil and the spices combine nicely

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4. Add the marinade to the pork and refrigerate for at least one hour  (up to 4 hours is even better)

To marinade the pork, I usually use a large plastic food storage bag, but a large baking dish would work too.

5. Preheat your grill to medium-high and grill the tenderloin to get a nice char on both sides (approximately 5-6 minutes per side, depending on the thickness of the meat)

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6. Finish the roast in a preheated 350 degree oven for 10-15 minutes (this will give you a nice medium-well doneness; reduce the time in the oven if you like it less done)

7. Let the meat rest on a cutting board for at least 10 minutes before slicing, to allow the juices to redistribute. You’ll know it’s right if there isn’t a huge mess on the board when you slice it.

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8. Slice the roast into 1 inch pieces, cutting on a diagonal.

Enjoy!

Rosemary Honey Dijon Roast
 
Author:
Recipe type: Pork
Serves: 4
Ingredients
  • 2 Tbsp. fresh rosemary
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • ¼ cup extra virgin olive oil
  • Pork Roast or Pork Tenderloin
Instructions
  1. Chop the rosemary and add to a small bowl
  2. Add the salt, pepper, Dijon mustard, and honey
  3. Slowly stream in the olive oil while whisking the mixture with a fork, so that the oil and the spices combine nicely
  4. Add the marinade to the pork and refrigerate for at least one hour (up to 4 hours is even better)
  5. a. To marinade the pork, I usually use a large plastic food storage bag, but a large baking dish would work too.
  6. Preheat your grill to medium-high heat and grill the tenderloin to get a nice char on both sides (approximately 5-6 minutes per side, depending on the thickness of the meat)
  7. Finish the roast in a preheated 350 degree oven for 10-15 minutes (this will give you a nice medium-well doneness; reduce the time in the oven if you like it less done)
  8. Let the meat rest on a cutting board for at least 10 minutes before slicing, to allow the juices to redistribute. You’ll know it’s right if there isn’t a huge mess on the board when you slice it.
  9. Slice the roast into 1 inch pieces, cutting on a diagonal.
  10. Enjoy!

 

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