Ingredients
Method
Preheat and Prepare
- Preheat your oven to 200°C (400°F). Trim the silver skin from the pork tenderloin by sliding a sharp knife underneath it and angling the blade upward to remove it completely—this prevents the meat from curling during cooking.
Make the Herb Paste
- Combine 6 minced garlic cloves, 30g rosemary, 20g thyme leaves, 15g sage, 30ml olive oil, 10g sea salt, and 4g black pepper in a small bowl. Mix thoroughly to form a thick, aromatic paste.
Coat the Tenderloin
- Brush the trimmed pork tenderloin evenly with 30g Dijon mustard on all sides. Press the herb mixture firmly all over the mustard-coated surface, creating an even coating that adheres well.
Sear for Color
- Heat 15ml olive oil in an oven-safe skillet over high heat until shimmering. Carefully place the herb-crusted tenderloin in the hot skillet and sear for 2 minutes per side, turning gently, until the herb crust is golden brown.
Roast to Perfection
- Transfer the skillet directly to the preheated oven. Roast for 15 to 18 minutes until the internal temperature reaches 63°C (145°F) when measured with an instant-read thermometer at the thickest part.
Rest and Slice
- Remove from the oven and let the tenderloin rest on a cutting board for 8 minutes to allow the juices to redistribute. Slice crosswise into medallions and serve immediately.
Notes
- Silver skin is a thin, silvery membrane that doesn't break down during cooking and will cause the meat to curl—always remove it completely before seasoning
- The Dijon mustard serves two purposes: it adds a subtle tangy flavor and acts as an adhesive to keep the herb crust attached during searing and roasting
- Pork tenderloin is extremely lean with minimal fat marbling, so it's crucial not to overcook it—remove it from the oven at 63°C as it will continue cooking during the resting period
- Resting the meat for the full 8 minutes ensures evenly pink, juicy slices throughout—cutting too early will cause the juices to run out onto the cutting board
- This pairs beautifully with roasted vegetables, mashed cauliflower, or a simple green salad for a complete meal