4 garlic cloves
1/4 cup soy sauce
2 T. country dijon mustard (whole grain mustard)
4 T. honey
2 T. fresh orange juice
1 T. finely chopped fresh rosemary OR herbs de provence
freshly ground pepper to taste
3 T. olive oil
Yield: 1 cup of marinade.
Preheat oven to 350 F. Take tenderloins out of package. Rinse and pat dry. Place in a 9×13-inch Pyrex sprayed with non-stick cooking spray.
Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!
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