Roast Pork Tenderloin with Mustard and Herbs

Name: Roast Pork Tenderloin with Mustard and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 (about 1 lb each) pork tenderloins, about 500 g each, silverskin trimmed; 10 g (1⅔ tsp) fine sea salt; freshly ground black pepper; 1 tbsp neutral oil; 2 tbsp Dijon mustard; 1 tbsp wholegrain mustard; 1 tsp honey; 2 tbsp chopped mixed herbs, rosemary, thyme and parsley; 1 clove garlic, grated; Five-Minute Pan Sauce, optional, made in the pan

Seared, roasted for minutes and sliced into juicy, rosy medallions

Serves: 4
Hands-on: 15 min
Total: 35 min
Level: Easy

Pork tenderloin is lean, tender and quick — and unforgiving if overcooked. Seared all over, coated in mustard and herbs and finished in a hot oven, it's ready in 25 minutes and stays juicy if you pull it at the right temperature. Make a pan sauce in the same skillet.

Ingredients

2pork tenderloins (about 1 lb each)about 500 g each, silverskin trimmed
10 gfine sea salt (1⅔ tsp)
freshly ground black pepper
1 tbspneutral oil
2 tbspDijon mustard
1 tbspwholegrain mustard
1 tsphoney
2 tbspchopped mixed herbsrosemary, thyme and parsley
1 clovegarlicgrated
Five-Minute Pan Sauceoptional, made in the pan

Diet: Gluten-free
Allergens: mustard, milk, celery, sulphites

Method

Heat the oven to 220°C (425°F). Pat the tenderloins dry and fold the thin tail ends under, tying with string, so the meat is an even thickness. Season all over with the salt and pepper.
Heat the oil in a large ovenproof frying pan over medium-high heat. Brown the tenderloins on all sides, turning every minute or so, 5–6 minutes total. 6 min
Take the pan off the heat. Mix the mustards, honey, herbs and garlic and brush over the top and sides of the meat.
Roast until a thermometer in the thickest part reads 60°C (140°F), 10–14 minutes. 12 min
Rest on a board for 5–8 minutes; it will rise to the safe 63°C (145°F) and be faintly pink and juicy in the center. Meanwhile, make a pan sauce in the skillet if you like (Five-Minute Pan Sauce). 6 min
Slice into 2 cm medallions and serve with the sauce and resting juices.

Why it works

Tenderloin has almost no fat or connective tissue, so it's tender at a low internal temperature but dries quickly above it. Searing first builds flavor, and the short, hot roast finishes the center before the outside overcooks. Tucking the tail evens the thickness so the whole piece is done at once.

Common mistakes

Cooking to 70°C (158°F) or more out of habit: the meat goes dry and chalky.
Leaving the silverskin on; it contracts and curls the meat. Slide a knife under it and trim.
Slicing without resting.

Variations

Bacon-wrapped: Wrap each tenderloin in 6 thin bacon slices before searing; roast 15–18 minutes.
Asian glaze: Replace the mustard coating with 2 tbsp hoisin, 1 tbsp soy and 1 tsp grated ginger.

Make ahead and storage

Season up to a day ahead. Leftovers keep 3 days and are good cold in sandwiches.

Notes

Milk, celery and sulphites only if you make the Five-Minute Pan Sauce; the Asian glaze variation adds soy and gluten.