Pork Tenderloin with Fresh Rosemary and Dijon Coating.

Time to use some of those herbs from your garden. Tonight I'm making pork tenderloin with a fresh rosemary and mustard coating. The rosemary in my garden is growing more like a weed so I better do something with it.

Pork Tenderloin with Fresh Rosemary and Dijon Coating

3 tablespoons coarse-grained Dijon mustard
3 large garlic cloves, minced
2 small bay leaves, finely crumbled
1 tablespoons olive oil
1 teaspoons maple syrup
1 tablespoons balsamic vinegar
2 teaspoons chopped fresh rosemary
1 1 1/2 pound boneless pork rib roast or pork tenderloin

Preheat oven to 425F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 30 - 35 minutes. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.