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Serves 6 to 8
INGREDIENTS
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
1 teaspoon salt
2 pork tenderloins (about 2 pounds), trimmed and each tied like a roast to even the thickness
1 tablespoon coarsely cracked black pepper
PREPARATION
In a small bowl, stir together the oil, mustard, rosemary, and salt. Brush the mixture over the pork. Sprinkle the tenderloins on all sides with the pepper. Cover and refrigerate until ready to cook, up to 4 hours.
Place the grill rack or broiler pan 4 inches from the heat. Prepare a medium-hot charcoal fire or preheat a gas grill or the broiler. Grill or broil the pork, turning it with tongs so that it is browned on all sides and the meat feels springy when pressed, about 15 to 20 minutes, according to the thickness. The pork should be pink and juicy when cut and an instant-read thermometer
inserted in the center should read 150 to 155F; do not overcook. Transfer the pork to a cutting board and cover with foil. The temperature will continue to rise 5 to 10 degrees as the meat rests. Let stand about 5 minutes. Remove the strings and carve the pork into l/2-inch-thick diagonal slices. Fan them on a serving platter. Serve warm or at room temperature.
 Buy the book |
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Mob Facts
The FBI's operation "Mobstock" charged members of the Bonanno and Genovese families with taking over brokerage firms and bribing and threatening brokers to pump up the value of stocks for a quick profit.
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