Trim 1 1 to 1/2 lb trimmed pork tenderloin and set aside until you prepare the marinade.
Combine 2 tbsp brown sugar, 1 tbsp grainy mustard, 1 tbsp sherry or dry white wine and 2 sprigs fresh rosemary finely chopped in a small bowl.
Season trimmed tenderloin with kosher salt and ground black pepper and a drizzle of olive oil and cover with marinade mixture. Set aside for an hour before cooking. Turn a few times in the marinade while the tenderloin is coming to room temperature.
When ready to cook, spray a medium sized skillet with vegetable spray for searing tenderloin and heat for a minute or two over medium high heat. The spray should be melted and nearly smoking.
Transfer the marinated pork tenderloin to the skillet and set your timer for 3 minutes, and do not disturb. Flip the tenderloin to the second side and sear for another 3 minutes without disturbing. Turn the tenderloin on each side for a minute to brown the edges.
Remove tenderloin to a platter and allow it to rest for 10 minutes before slicing.
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