蜜糖蒜烤猪猪里脊肉Honey Garlic Dijon Pork Tenderloin Marinade

碗内将蜜糖、第戎芥末酱、酱油、蒜茸、干迷迭香及干百里香全部混合备用；猪肉用少许盐及胡椒粉涂抹腌好。In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.

把猪肉放入拉链封口袋内，加入半份的调味料后收入冰箱内至少30分钟或24小时。Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours.

将猪肉在室温下解冻后，用锡箔纸包好，放入预热至200C°的烤箱内烤25分钟。Defrost pork with room temperature, Cover with foil and bake into Preheat @ 200C°oven for 25 minutes.

取出肉，打开锡箔纸，刷上腌料继续烤5分钟至面部呈金黄色。Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes or until a crispy crust forms on top.

取出猪肉，待10分钟稍微冷后切片。Remove from oven and allow pork to rest for about 10 minutes before slicing.