Ingredients:

  • 1 piece Pork Tenderloin (approx. 1.3 lbs), trimmed of silver skin
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Olive Oil
  • 1 tablespoon Kosher Salt / Sea Salt
  • 1 teaspoon Freshly Cracked Black Pepper
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Brown Sugar (packed)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika

Instructions:

  1. Trim the Tenderloin: Pat the pork dry with kitchen paper. Using a sharp knife, carefully remove the 'silver skin' (the thin, shiny, connective membrane) by sliding the blade underneath it.
  2. Mix the Binder: In a small bowl, combine the Dijon mustard and olive oil. Spread this mixture evenly over the entire surface of the pork tenderloin.
  3. Create the Rub: In the same bowl, combine the salt, pepper, rosemary, thyme, brown sugar, garlic powder, and paprika. Mix thoroughly.
  4. Crust the Pork: Generously sprinkle and pat the herb rub over the entire tenderloin, ensuring a thick, even crust is formed.
  5. Rest (The Flavour Builder): Place the crusted pork on a wire rack over a roasting pan. Allow it to rest at room temperature for at least 30 minutes before baking. Preheat the oven to 220°C (425°F) during the last portion of this time.
  6. Initial Sear (The Crust Set): Place the pork into the preheated 220°C (425°F) oven. Roast for 10 minutes. This high heat sets the crust quickly.
  7. Lower the Heat: Reduce the oven temperature to 175°C (350°F). Crucially, do not open the oven door. Continue roasting for an additional 10–15 minutes.
  8. Check Doneness: Use a digital thermometer to check the internal temperature at the thickest part of the tenderloin. Remove the pork from the oven when the temperature registers 60°C (140°F).
  9. The Mandatory Rest: Immediately transfer the tenderloin to a cutting board. Tent it loosely with foil. Let it rest for 10 minutes. The internal temperature will rise to the perfect final temperature of 63°C–65°C (145°F–150°F).
  10. Slice and Serve: Slice the tenderloin into 1-inch thick medallions against the grain. Drizzle with any pan juices accumulated during the rest.