Glazed Pork Tenderloin
Modified from Cooking for 2
***Must marinate overnight****
2 tsp dried oregano
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp garlic powder
dash pepper
dash cayenne pepper
1 pork tenderloin (3/4 lb) [I actually bought a butt roast and they DO NOT sell these this small...so I bought a bigger one and cut it up and froze it in smaller portions.]
GLAZE:
4 1/2 tsp brown sugar
4 1/2 tsp Dijon mustard
1/4 tsp honey
In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag (or a container). Seal bag and refrigerate overnight.
Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined roasting pan. Bake, uncovered, at 350 F for 40-45 minutes or until meat thermometer reads 160 F. [This took MUCH longer than this to reach 160 for me...and my roast couldn't have been much bigger than 3/4 a pound...but I didn't weigh it or anything], basting occasionally with glaze [I found the glaze rather difficult to apply because of the rub...I eventually got it all on, but it was aggravating - your fingers work best at first, it seemed]. Let stand for 5 minutes before slicing. [Ray LOVED this...so if you are a pork person, go for it!]
Makes 2 servings.