Pork Tenderloin with Mustard-Peppercorn Crust Recipe
This recipe, which comes from Canadian Living magazine, is very easy to prepare and is ready in under an hour. Serve with rice pilaf.
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Mortar and pestle
- Oven
- Mixing bowl
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Paper towel
Ingredients
- 3/4 lb pork tenderloin, trimmed
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 2 teaspoons crushed black peppercorns
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