Rosemary Pork Tenderloin

Ingredients

• 2 tablespoons butter 
• 8 servings biscuits toasted for serving cut in half and ,
• 3 tablespoons coarse grain mustard 
• 1 tablespoon mustard dry
• 0.3 cup parsley leaves fresh
• 0.3 cup rosemary fresh crushed
• 1 tablespoon garlic minced
• 1 teaspoon ground pepper 
• 1  juice of lemon 
• 0.5 cup olive oil good
• 2 tablespoons olive oil 
• 3 pounds pork tenderloins 
• 0.5 cup red wine vinegar 
• 1 teaspoon salt 
• 2 cups rough with the pork...red onions, sweet potatoes and carrots are 3 i've tried and been greatly pleased!) chopped fine

Equipment

• frying pan
• oven
• whisk
• ziploc bags

Directions

1. Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice.
2. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
3. Preheat the oven to 375 degrees F.
4. After marinating, sear the tenderloins in the butter and olive oil.
5. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
6. Slice the pork into medallions and serve with the sauce from the bottom of the pan.
7. Serve with hot buttermilk biscuits.