Ingredients:

  • 1 large Pork Tenderloin (approx. 1.25 lb / 570 g), silver skin and excess fat trimmed
  • 1 tbsp (15 ml) Olive Oil (for searing)
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tbsp (15 g) Dijon Mustard (smooth or grainy)
  • 4 large cloves Garlic, finely minced
  • 1 tbsp (15 g) fresh Rosemary, finely chopped
  • 1 tsp (5 g) fresh Thyme leaves
  • 1 tsp (5 g) light Brown Sugar
  • 1 tsp (5 g) Flaky Sea Salt (like Maldon or kosher salt)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • ¼ tsp (1 g) Smoked Paprika (optional, for colour)

Instructions:

  1. Trim and Dry: Pat the pork tenderloin aggressively dry with kitchen paper. Remove the thin, silvery membrane (silver skin) using a sharp knife—it tightens up during cooking.
  2. Combine the Rub: In a small bowl, whisk together the 2 tbsp extra virgin olive oil, Dijon mustard, minced garlic, fresh rosemary and thyme, sugar, salt, pepper, and paprika until a thick paste forms.
  3. Apply and Rest: Rub the paste thoroughly over the entire surface of the pork tenderloin. Place the seasoned pork on a plate and allow it to sit at room temperature for 15–30 minutes while the oven preheats. Preheat the oven to a high temperature: 400°F (200°C).
  4. Initial Sear: Place the ovenproof pan (cast iron or heavy stainless steel) on the hob over medium-high heat. Add the remaining 1 tbsp of olive oil. Once shimmering, carefully place the seasoned pork tenderloin in the hot pan.
  5. Develop the Crust: Sear the pork for 1.5 to 2 minutes on each of the four long sides until a deep golden-brown crust has formed all around.
  6. Transfer and Roast: Immediately transfer the pan into the preheated 400°F (200°C) oven. Roast for 15 to 18 minutes, depending on the thickness of the loin.
  7. Check Doneness: Use an instant-read thermometer inserted into the thickest part of the loin (avoiding the pan). The target temperature is 140°F–145°F (60°C–63°C).
  8. The Mandatory Rest: Once the target temperature is reached, immediately remove the pork from the oven and place it on a clean carving board. Tent loosely with foil.
  9. Wait Patiently: Allow the pork to rest for a full 10 minutes. This ensures the juices redistribute, resulting in a perfectly moist and tender finish.
  10. Slice and Serve: Slice the rested pork into medallions (about ½ inch / 1.5 cm thick) and serve immediately.