Roasted Pork Tenderloin with Corn and Tomato Salsa

Whole Pork Tenderloin
2 sprigs rosemary, chopped
1/2C apple juice
1/4C mustard (Dijon or whole grain)
1 Tbs garlic, minced
Salt and pepper to taste

Mix all ingredients in a bowl and pour over pork. Make sure to cover the entire tenderloin with no missing spots! Place in baking dish and cover.
Roast at 350 degrees for 40-45 minutes or until it reaches 160 degrees internally.

Corn/Tomato Salsa
Corn, all in bags
Tomatoes, all in bags
S/p to taste
Pinch of cayenne
½ Tbs honey (local if you have it!)
Slice corn off cob. I use a large mixing bowl and a smaller one turned upside down in large bowl. Put the cob on upside down bowl and CAREFULLY slice downward forcing the kernels to stay in the large bowl right side up. Sorry if that was confusing. That’s how the kitchen industry does it. Makes less of a mess and collects all kernels .
Chop Tomatoes into like size of corn kernels. Add salt and pepper to taste and a pinch of cayenne to add a little kick! Mix together then add the honey and mix very well. Chill

by our own, Jessica Selkirk, Sales Associate and Past Chef

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