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Pork tenderloin is the leanest, most delicate cut on the pig. A quick high-heat roast with a mustard crust seals the juices and creates a flavourful exterior on what is otherwise a very mild cut.
Serves 4 peoplePrep 15 minCook 25 min
What to ask for
This recipe calls for Pork tenderloin. Can't get it where you are?
Ingredients & method
Ingredients
- 2 pork tenderloins (about 400 g each)
- 3 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- Salt and black pepper
- Roasted potatoes and green beans to serve
Method
- 1Pat tenderloins dry. Mix mustard, garlic, thyme, rosemary, and olive oil. Season with salt and pepper. Rub all over the pork.
- 2Heat an ovenproof skillet over high heat with a little oil. Sear tenderloins 2 minutes per side until lightly browned.
- 3Transfer the skillet to a 200 °C oven. Roast for 15–18 minutes until a probe reads 63 °C.
- 4Remove from oven and rest on a board for 5 minutes — the temperature will rise to 68 °C. Do not overcook; pork tenderloin dries out quickly above 70 °C.
- 5Slice on a diagonal and serve with any resting juices spooned over.
Cook this well
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Chef's tip
Pork tenderloin has a very short window between done and dry — a probe thermometer is worth using here more than for almost any other cut.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.