Ingredients:
12-18 ounces Petite Tenderloin
½ - 1 tsp salt
½ -1 tsp pepper
3 Tbsp fresh chopped parsley
¼ tsp red pepper flakes
2 tsp dried thyme
2 tsp paprika
2 garlic cloves fine minced
2 tsp Dijon mustard
Method:
Preheat oven to 425 degrees
Mix parsley, salt, pepper, thyme, paprika, garlic and red pepper flakes, coating the parsley well.
Pat dry tenderloin, salt, and pepper both sides of the tenderloin.
In a pan over medium high heat sear all sides of tenderloin, remove from pan onto work surface.
Brush tenderloin with mustard, and pat on parsley spice mix to both sides.
Place in baking dish and bake for 20 – 25 minutes or until internal temp of the tenderloin is 145F
Remove from oven cover and let rest for 10 to 15 minutes before slicing.
Maintenance Variation: Sear tenderloin in 2 tbsp of olive oil before baking.
