Original recipe yields 4 servings
I admit it, I cheated. I used those nice pre-sliced pork tenderloin pieces and baked it for about 17-20 minutes. Wow! The only other change I made was to use oil instead of butter. It was so goo...
I love dijon with pork and the blend of herbs is mouthwatering. I made a horseradish cream sauce to go over the slices. Mmmmmmmm. Thanks CC!