Pork Tenderloin with Garlic and Rosemary

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Mix the garlic, rosemary, half of the olive oil, Dijon mustard, lemon juice, salt, and black pepper into a paste.

   Ingredients used: 15.0 gr Dijon Mustard, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 15.0 ml Olive Oil, 6.0 gr Rosemary, 7.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Pat the pork tenderloins dry, then coat them evenly with the garlic-rosemary paste.

   Ingredients used: 700.0 gr Pork Tenderloin

   Cookware: cutting board

4. Step 4

   Heat the remaining olive oil in the oven-safe skillet over medium heat. Sear the pork, turning with tongs, until browned on all sides.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: oven-safe skillet, tongs

5. Step 5

   Transfer the skillet to the oven and roast until the thickest part of each tenderloin reaches 63°C.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, oven, oven-safe skillet

6. Step 6

   Transfer the pork to a cutting board and rest it before slicing.

   Timer: 5 min (fixed)

   Cookware: cutting board, tongs

7. Step 7

   Slice the tenderloins across the grain and serve.

   Cookware: Chef Knife, cutting board