Pork Tenderloin

Method

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1. Heat the oven to 220°C / 425°F. Trim the silver skin from the tenderloins with a thin sharp knife and pat them dry. Season with the salt and pepper.

   Mark done

2. Heat 1 tablespoon of the oil in a large ovenproof skillet over high heat and sear the tenderloins for 6 minutes, turning, until browned on all sides.

   Mark done Start 6 min timer

3. Mix the remaining oil, the mustard, garlic, rosemary and thyme and brush over the seared tenderloins.

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4. Roast 15 to 18 minutes, until the thickest part reads 63°C / 145°F.

   Mark done Start 15 min timer

5. Move to a board and rest 10 minutes.

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6. Slice into 2 cm rounds and spoon over the pan juices.

   Mark done

Chef’s Tips

• Take it out at 63°C. Past 70°C it is dry and chalky.
• Trim the silver skin. It shrinks in the heat and makes the meat curl.
• Rest for the full 10 minutes so the juices stay in the slices.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roast potatoes
• Apple sauce
• Steamed green beans

Storage & Reheating

Refrigerate up to 4 days and eat cold in sandwiches or reheat sliced in a pan with a splash of stock. Freeze slices for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.