Ingredients
- 2 pork tenderloins (1-3/4 to 2 lbs)
- 1/2 cup (packed) light brown sugar
- 1/2 cup grainy Dijon mustard (such as Maille or Grey Poupon Country Dijon)
- 1/2 cup dry sherry
- 1 tablespoon chopped fresh rosemary
- Salt
- 1 tablespoon vegetable oil, for cooking
- Freshly ground black pepper
- 5 tablespoons unsalted butter, cut into 5 pieces