Roasted Pork Tenderloin with Honey and Mustard

It's a good day for Donna Hay.
(OGITK, Confessions of a Blogaholic)

I've already told you, haven't I, that blogging makes me do strange things. Such as this little roast here.
A fillet. Of pork. Roasted. Me. Who until few months ago almost didn't even know the flavor of pork ...
The thing is, today I woke up and started thinking of her, the Coco Chanel of food styling; the most beloved and most celebrated cookbooks' author among all food bloggers, the rookies and the pros; object of worship and source of untold frustration for those photos of her, clean, minimalist and always tres chic. A cult that transcends the logic of what's edible, an absolute reverence, for the most part incomprehensible to those who have never stood in front of a chicken with their camera.

And while thinking about the Divine, I remembered that:
1) By Donna Hay I own one book, which, like its other fellows on the shelf, is new, untouched, and sadly dusty (and how couldn't it be?);
2) By Donna Hay, I've never tried anything.
Shame on me. It was definitely time to make amends. And to make up for the lost time, I've studied the volume from top to bottom, only to choose the easiest recipe, as custom.
Divine, I hope you can forgive me anyways. I mean, I say it again, it's pork!


Roasted Pork Tenderloin
with Honey & Mustard
for 3

pork tenderloin 1, about 1 lb.
honey 2 tablespoons, full
whole grain mustard (aka Moutarde à l'Ancienne, which is much more In) 3 tablespoons, full
parsnips 4
olive oil, salt, pepper, fresh oregano to taste

Not only pork, but also parsnips. And whatthehell are these parsnips? Try to think of a pale carrot, or an oblong potato, or maybe something in the middle, and there you go, you'll have a fairly accurate idea of parsnips. For more information, you just need to read here.

Peel the parsnips, remove ends and cut them in half lengthwise. Season them with two tablespoons olive oil, salt and pepper, and place them side by side on a slightly greased baking pan. Bake at 375 for about 45-60 minutes, depending on their size.
Meanwhile, prepare the marinade by mixing honey, mustard and few sprigs of fresh oregano, finely chopped (if you wish, you can add a couple of teaspoons of mustard seeds). Trim the meat from the fat and cover it with the sauce. Let it stand in refrigerator until ready to bake.
Lay the fillet over the parsnips, brush the marinade on top, making sure to cover it even on the sides, and bake at the same temperature for 25-35 minutes (depending on its size), until the fillet is golden on the outside and fully cooked on the inside.
And so this is done as well. Time to check mark it.