(Serve with Butternut Squash)
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1- 1 ¼ lb Pork Tenderloin Roast
Salt and pepper to taste
¼ Cup olive oil
2 TBSP Fresh Lemon Juice
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2 TBSP Red Wine Vinegar
2 TBSP Chopped Fresh Rosemary
1 TBSP Dijon Mustard
1 Tsp Grated Lemon Zest
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Preheat oven to 400. Coat a shallow roasting pay with cooking spray. Season the pork all over with salt and pepper, then place in the pan. In a small bowl, whisk together the oil, lemon juice, vinegar, rosemary, mustard and lemon zest. Pour mixture over pork. Place pork in the oven and roast for 35 – 40 minutes. Remove from oven, let rest for 10 minutes before cutting crosswise into ½ inch slices.
