Roasted Pork Tenderloin With Honey Mustard

Ingredients

pork tenderloin 1, about 1 lb.

honey 2 tablespoons, full

whole grain mustard (aka Moutarde à l'Ancienne, which is much more In)3 tablespoons, full

parsnips 4

olive oil, salt, pepper, fresh oreganoto taste

Directions

1. Peel the parsnips, remove ends and cut them in half lengthwise. Season them with two tablespoons olive oil, salt and pepper, and place them side by side on a slightly greased baking pan. Bake at 375 for about 45-60 minutes, depending on their size.

2. Meanwhile, prepare the marinade by mixing honey, mustard and few sprigs of fresh oregano, finely chopped (if you wish, you can add a couple of teaspoons of mustard seeds). Trim the meat from the fat and cover it with the sauce. Let it stand in refrigerator until ready to bake.

3. Lay the fillet over the parsnips, brush the marinade on top, making sure to cover it even on the sides, and bake at the same temperature for 25-35 minutes (depending on its size), until the fillet is golden on the outside and fully cooked on the inside.