| 3-4 Pound Boneless Pork Loin |
| Salt and Freshly Cracked Black Pepper |
| 2 Tbsp. White Wine Vinegar |
| 3/4 Cup Dijon Mustard |
| 1 Tbsp. Freshly Chopped Parsley Leaves |
| 1 Tbsp. Freshly Chopped Chives |
| 1 Tbsp. Freshly Chopped Tarragon Leaves |
| From the kitchen of Sandi Smith |
Preheat oven or barbecue to 350° F.
Season the pork loin with salt and pepper.
In a small bowl, mix the vinegar, mustard and herbs together. Place mixture in plastic bag with pork loin and marinate for several hours.
If baking in oven sear loin in a large ovenproof saute pan over medium-high heat, warming 3 Tbsp. of vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145° F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
If barbecuing, place loin on barbecue to cook and turn each time meat is basted until internal temperature reaches 145° F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.