Winter Savory & Mustard Rubbed Pork Tenderloin
w/ Spinnach Salad
1 Pork Tenderloin
handful of Winter Savory sprigs
3 Tbsp Olive Oil
1/4 Cup Dijon or Seeded Mustard
2 Tbsp Honey
Salt & coarse ground Black Pepper
Begin by preparing pork tenderloin by patting dry.
In a medium mixing bowl combine olive oil, mustard, honey, winter savory, salt & pepper. Rub this mixture on the tenderloin to season, covering all parts of the loin.
Cover and let marinade in the refrigerator for at least one-hour.
(This can be done overnight for best flavor)
Grill over medium-high heat for no more than 5 minutes per side to establish a crusty sear. Back temperature down to medium / medium-low and continue to cook until tenderloin reaches an internal temperature of 160F.
Remove from heat and let rest for 10-15 minutes. Garnish with fresh chives.
Thinly slice and serve over a simple dressed bed of spinach.
Season with salt & pepper.
Serve & enjoy!