Smoked Brown Sugar David used is from www.thesmokedolive.com
- 2 pork tenderloins (2 ½-3 lbs) usually come 2 per package
- ½ c. Smoked brown sugar (regular is fine, just not smoky)
- 4 cloves garlic minced
- 3 tbs Dijon mustard
- 3 tbs balsamic vinegar
- Salt & pepper to taste
Preheat oven 450
Season tenderloins with salt and pepper.
Combine brown sugar, garlic, mustard , and vinegar in a small bowl. Mix thoroughly. Rub mixture all over tenderloins.
Place tenderloins a few inches apart in a lightly greased baking dish. Roast until an internal meat thermometer registers at least 135 (17-20 minutes). Remove from oven, loosely cover with foil and allow to rest about 10 minutes. Internal temperature should rise to about 140-145. Perfect!
Slice and serve with pan juices.