Dijon Garlic Roasted Pork Tenderloin

What you need

• 680 g (1 1/2 lb) pork tenderloin, silver skin trimmed
• 2 tbsp olive oil, divided
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F) with a rack in the middle.

2. 2

   Slide a thin knife under the silver skin on the tenderloin and cut it away. Pat the pork dry.

3. 3

   Stir the mustard, garlic and 1 tbsp of the oil into a paste.

4. 4

   Rub the pork all over with the salt, pepper and thyme.

5. 5

   Heat the remaining oil in an ovenproof skillet over medium-high heat until it shimmers.

6. 6

   Sear the pork, turning, until browned on all sides, 6 min total.

7. 7

   Take the pan off the heat and brush the paste over the top and sides of the pork.

8. 8

   Roast until a thermometer in the thickest part reads 63 °C (145 °F), 12-15 min. The center will be faintly pink and juicy.

9. 9

   Move the pork to a board, cover loosely with foil and rest for 8-10 min.

10. 10

    Slice into 1.5 cm (1/2 in) rounds and spoon the pan juices over.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.