Herb Roasted Pork with Honey Dijon Mustard

• 1 pound pork tenderloin
• 1/2 cup honey Dijon mustard, divided (recommended: French's)
• 3 tablespoons fines herbs (recommended: Spice Islands)
• 1/2 cup organic chicken broth (recommended: Swanson)
• 1 cup frozen pearl onions (recommended: C and W)

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil and spray with olive oil cooking spray; set aside.
3. Rinse tenderloin under cold water and pat dry with paper towels.
4. Cut into 4 servings.
5. Use a pastry brush to brush 1/4 cup mustard on pork loin.
6. Sprinkle tenderloin pieces with 2 tablespoons of the herbs.
7. Place on prepared baking sheet.
8. Roast in preheated oven for 18 to 20 minutes.
9. In a small saucepan over medium heat, combine chicken broth and pearl onions.
10. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs.
11. Heat thoroughly.
12. Serve roasted tenderloins hot with onions and sauce.

pork tenderloin, honey, fines herbs, chicken broth, frozen pearl onions

Taken from www.foodnetwork.com/recipes/sandra-lee/herb-roasted-pork-with-honey-dijon-mustard-recipe.html (may not work)