Maille mustards are my favorite. Honestly, it’s all we use in our house. The flavors and unparalleled and always yield the perfect result in my cooking, sauces or dips. I was so excited when Maille reached out to me and asked me to create some recipes for them. I do have some recipes on my website and this one is by far my standard, go-to, obsessed and can’t live without balsamic garlic bread dip. This recipe I’m sharing today was a bit of a departure from how I typically use mustard and I have to say, it was so good! My kids, husband and father alike couldn’t get enough for the sweet and savory combination of flavors.
1.5 lbs or so of fresh turkey tenderloin (you can also use pork tenderloin or chicken)
1/4 cup of raspberry with seeds preserve
3 tablespoons of Maille honey dijon mustard
3 sprigs of Rosemary (fresh), wash, keeping two sprigs in tact and removing the leaves from the woodsy stem and finely chopping the third sprig. Discard the stem (compost it).
Salt and pepper
Preheat your oven to 350 degrees and line your baking sheet with a Silpat baking liner or foil. Set that aside. Wash each of your tenderloins well and dry with a paper towel. Season well with salt and pepper. Set that aside. In a small mixing bowl, add your raspberry preserve, Maille honey dijon mustard and finely diced up Rosemary leaves. Whisk in the bowl until well blended. Then generous coat each tenderloin and place a sprig of Rosemary on top of each. Bake for about 60 minutes or until the internal temperature reaches 165 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Slice and serve (removing the Rosemary sprig from the top before slicing).
— Knead to Cook