Oven Roasted Pork Tenderloin with a Pinot Noir Wine Jelly-Mustard Glaze

Posted by on 11/27/2014 to Dinner
Oven Roasted Pork Tenderloin with a Pinot Noir Wine Jelly-Mustard Glaze
Oven Roasted Pork Tenderloin 
with a Pinot Noir Wine Jelly-Mustard Glaze

Prep Time:  20 minutes
Cook Time:  20 minutes/lb


1 Pork Tenderloin
1 tablespoon extra virgin oilive oil 
Berkshire Grain Pinot Noir Wine Jelly 
Dijon or German Style Mustard 
1 teaspoon sea salt 
1 teaspoon black pepper 
1 teaspoon garlic powder 
1-2 teaspoon fresh rosemary, and thyme, chopped 
Aluminum Foil to wrap tenderloin

Preheat Oven to 350 degrees Farenheit

Combine seasonings and fresh herbs in small bowl, and proceed to rub all over the tenderloin.
Rip off 2 pieces of Aluminum Foil sufficient to cover the entire tenderloin leaving space near the top,  and place the foil sheets in a 13" x 9" roasting pan.
  • Get a skillet "hot" with olive oil, and Sear all sides of the tenderloin, just lightly brown.  Searing will help give the Tenderloin a carmelized look and finish.
Remove the tenderloin from the pan and place into foil lined roasting pan.  
Brush the jelly-mustard mixture all over the tenderloin. 
If you are planning to cook any carrots, potatoes, squash, or apples with your tenderloin place them on top and sides.
Next gather the edges of foil and cinch tightly together over the tenderloin leaving some tented space at the top for steam to accumulate.
Cook 20 minutes per lb - the tenderloin is done when the internal temperature reaches 145 degrees farenheit.  
Any vegetables or fruit cooked with tenderloin should be fork tender.
Unwrap the tenderloin and let sit for 10-15 minutes before slicing. 

Be very careful when opening the foil pouch to allow steam to escape. The steam can cause serious burns to unprotected skin