From "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your DailyInbox newsletter.

INGREDIENTS:

2 teaspoons dried rosemary, crumbled

2 large cloves of garlic, minced

1 tablespoon Dijon mustard

2 teaspoons salt

4 teaspoons freshly ground pepper

2 (12-ounce) pork tenderloins

1-1/2 tablespoons olive oil

TO PREPARE:

Mix the rosemary, garlic, mustard, salt and pepper in a small bowl.  Rub the mixture evenly over the pork; place in a shallow dish.  Let stand at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Brown the pork on all sides in heated olive oil in a skillet.  Place in a baking pan.

Bake at 400 degrees for 20 minutes or until cooked through.

SERVES: 6

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