Mustard-Glazed Pork Tenderloin
- 1 1/2 lbs pork tenderloin
- 3 tbsps brown sugar
- 2 tbsps grainy mustard
- 2 tsps chopped fresh or dried rosemary
- 2 tbsps dry sherry
Recipe Link: https://cooking.nytimes.com/recipes/10080-mustard-glazed-pork-tenderloin?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1
Recipe courtesy of Marian Burros for the New York Times. Photo courtesy of the New York Times.