Herb-Roasted Pork Tenderloin

Ingredients

• 1 pork tenderloin (1.25-1.5 lb), silver skin trimmed
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tbsp olive oil, divided
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter

Instructions

1. Preheat the oven to 425F. Pat the pork tenderloin dry with paper towels; if it still has a thin, silvery membrane (silver skin) running along one side, slide a sharp knife just underneath it and trim it away, since it will not soften during cooking.
2. In a small bowl, mix the garlic, rosemary, thyme, 1 tablespoon of the olive oil, and Dijon mustard into a paste. Rub this mixture all over the tenderloin, then season evenly with the salt and pepper.
3. Heat an oven-safe skillet (cast iron works well) over medium-high heat with the remaining 1 tablespoon olive oil until shimmering. Sear the tenderloin on all sides, about 2 minutes per side, turning with tongs, until golden brown all over.
4. Add the butter to the skillet and let it melt around the pork. Transfer the entire skillet directly to the preheated oven.
5. Roast for 15-20 minutes, since pork tenderloin is a long, thin, lean cut that cooks much faster than a roast or chops. Begin checking the temperature at the 12-minute mark to avoid overcooking.
6. Insert an instant-read thermometer into the thickest part of the tenderloin; pull it from the oven once it reads 140-145F, as it will continue rising a few degrees while resting.
7. Transfer the tenderloin to a cutting board and tent loosely with foil. Rest for a full 3 minutes; this is the minimum safe rest time for whole cuts of pork and also keeps the juices inside when you slice it.
8. While it rests, the juices should run clear to very slightly pink when the meat is sliced, and the center should look pale pink, not red and not chalky gray, which would mean it is overcooked.
9. Slice the tenderloin into half-inch medallions on a slight diagonal for an attractive presentation. Spoon any butter and pan juices from the skillet over the slices before serving.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.