Mustard-Glazed Pork Tenderloin

• 3 Tablespoons Dijon Mustard
• 1 Tablespoon Olive Oil
• 1 Tablespoon Chopped Fresh Rosemary
• 1 clove Fresh Garlic, Finely Minced
• 2 teaspoons Lemon Zest
• 2 teaspoons Fresh Lemon Juice
• 1 whole Pork Tenderloin

1. Combine all the ingredients (except the pork) in a quart-size zipper storage bag.
2. Dry the pork tenderloin well and place in the bag with the other ingredients.
3. Close the bag, pressing out as much air as possible.
4. Massage until the meat is well covered.
5. Keep refrigerated for as much time as you have available, from minutes to a day or two.
6. When ready to cook, preheat oven to 425 degrees.
7. Line a shallow baking pan with foil, remove the meat from the bag and place the meat on the pan.
8. Cover the meat with any extra marinade.
9. Bake for 25 minutes.
10. Remove the pan from the oven, cover the meat loosely with foil and let rest for 10 minutes.
11. Slice diagonally and serve.
12. The marinade can be made well in advance and kept refrigerated until ready to use.

dijon mustard, olive oil, rosemary, garlic, lemon zest, lemon juice, tenderloin

Taken from tastykitchen.com/recipes/main-courses/mustard-glazed-pork-tenderloin/ (may not work)