Recipe: Rosemary Dijon Pork Loin–pairs with Gewurztraminer

2 T. cooking oil (canola, vegetable or grapeseed oil)

1 lb. pork tenderloin

Kosher salt and fresh cracked pepper, to taste

2 T. Dijon mustard

1 t. rosemary leaves

½ c. white wine (Riesling or Gewurztraminer recommended)

½ lb. egg noodles, cooked

Preheat oven to 400 degrees.  Thoroughly dry the tenderloin using paper towels and season generously on both sides with salt and pepper.  Heat a medium, oven-proof skillet over medium-high heat.  When pan is very hot, add cooking oil.  When oil glistens, add tenderloin.  Cook over high heat, about 5 min. per side, until meat is paper-bag brown and easily releases from the pan.  Using a basting brush, coat the tenderloin with Dijon mustard and sprinkle with crushed rosemary leaves.  Put the skillet in the oven and roast until center of tenderloin registers 150 degrees on a meat thermometer.  Remove from oven; put tenderloin on a cutting board to rest for 10 min. (temperature will rise to 160 degrees during that time).  Return skillet to stovetop (CAUTION: skillet handle will be very hot!).  Deglaze skillet with wine and simmer until wine reduces by half; season sauce with salt and pepper to taste.  Slice tenderloin into ¼ in. medallions, place over egg noodles and drizzle each plate with pan sauce.