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Mustard-Marinated Pork Tenderloin

A delicous blend of three of our favorite sauces, Beesting Brand Rain Forest Honey Mustard, Pirates Blend Caribbean Condiment and the Iguana Gold Island Pepper Sauce, this dish is truly something from a far away land!  Enjoy responsibly.  

Ingredients

1/4 cup Beesting Brand Rainforest Honey Mustard             1 tablespoon Pirates Blend Caribbean Condiment 

2 teaspoons grated orange zest                                        1 1/2 tablespoon olive oil

1 teaspoon sweet paprika                                                  1 1/2 teaspoons kosher salt 

1 tablespoon chopped fresh thyme                                    1/2 teaspoon ground black pepper 

1 tablespoon chopped fresh rosemary                               2 pork tendorloin roasts (about 1 1/2 Lbs each) 

1/2 teaspoon Iguana Gold Island Pepper Sauce 

Directions

In a small bowl, whisk together the Rain Forest Honey Mustard, orange zest, paprika, thyme, rosemary, Iguana Gold Island Pepper Sauce, Pirates Blend Caribbean Condiment, olive oil, salt and pepper.  Rub into the flesh of both pork tenderloins.  Place the tenderloins in a large zip-close plastic bag, pressing to remove excess air before closing.  Refriderate for 48 hours, to allow the papaya mustard to do its thing. 

When ready to cook, heat the oven to 400 F.  Let the tenderloin rest at room temperature for 30 minutes.   After 30 minutes, arrange the roasts on a rack set into a rimmmed baking sheet or roasting pan.  Roast until the pork reaches 155 F to 160 F, 25 to 30 minutes.  Remove the roasts from the oven, cover with foil, and let rest for 10 minutes.  Slice and serve!  Pura Vida! 

 

Sauces you can use in this recipe.

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