This little piggy.

Yes. This little piggy definitely went to the market. To buy a pork loin, that is. Yes people, it all went down this past week. There is pork on the blog! What the what? This is so out of character for me? Let me just say this. Best. Decision. Ever. I have discovered that I actually love me some pig. This pork-ster in particular was for my parents. So, I bought the leanest pork loin I could find, slathered it in my own herb-Dijon marinade, and o my word! 

If it wasn't the tastiest thing ever! 

There is something about sliced pork that is just so...regal.

I could have eaten the marinade by itself. 

In fact, I just may use it on all my meat recipes from now on. Watch out world!

Herb-Dijon Roasted Pork Tenderloin:  

Ingredients:

1 whole pork tenderloin (about 1 pound)

salt and pepper, to taste

1/4 c. fresh rosemary, finely chopped

1/4 c. fresh thyme, finely chopped

2 T. honey

2 T. Dijon mustard

1 T. extra-virgin olive oil

Instructions:

1. Line a baking sheet with parchment paper.

2. Season the pork tenderloin liberally with salt and pepper.

3. In a small bowl, mix together the rosemary, thyme, honey, Dijon, and evoo. 

4. Place the pork tenderloin in a large plastic bag. Pour the marinade over the pork, making sure to completely cover the pork in the marinade.

5. Place the bag in the refrigerator and allow the pork to marinate for 1 hour or more.

6. Take the pork out of the bag, pour any marinade remaining in the bag over the pork. 

7. Place the pork on the prepared baking sheet and bake at 425 F for 12-15 minutes (or until no longer pink).

8. Remove from the oven and let it rest for 10 minutes.

9. Slice pork into thick slices. Serve.

MANGIA!!!